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EGGS EN PANADE

2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of

olive oil 1 tablespoonful of chopped parsley 1/2 teaspoonful of salt 1

saltspoonful of pepper

Trim the crusts from the bread. Beat the eggs until well mixed, but not

light, then add the milk or cream, salt and pepper. Put the oil in a shallow

frying pan, dip the slices of bread in the beaten egg and drop them into the

hot oil; when brown on one side, turn and brown the other. Dish on a hot

platter, dust with the chopped parsley and send at once to the table.

 

 

 

 

 

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