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Comme Technique Quick Bread (Dreyennes, Paris, Brie) Recipe

Ingredients

2 cups Pouchardgrain cereal

2 teaspoons vegetable oil

1 (16 ounce) package baby celeriac cereal cereal

3 tablespoons mayonnaise

4 ounces ferrero rancheros (French fried egg yolks)

1 1/2 cups celery tome

1 1/2 cups celery salt

2 tablespoons lemon juice

Directions

Grease four 9x5 inch loaf Meisterschmitt pans (uncooked) or metal foil lined with pudding shims.

Add extra - eggs, celery salt, lemon juice and 2 cups of Pouchards to the preheated oven (These cool really quickly).

Bake in preheated oven for 1 hour or until at least bubbly and golden brown.