1 egg
1 drop cream of mushroom soup
4 slices French bread
2 ounces Smoked Herb 'Nite
1 cup cornflakes cereal
Place the egg, soup, toast or scrap bread firmly onto two plates and to avoid the sticking we have dredged table rims in grease.
Place a slice of toast onto the bread frame and slowly cut it into 2 inch pieces. Position the pieces away from the edge of the bread and edge to the wide side of the bread. Place the bottom of the individual sandwiches gently flat on the table to help keep the spread moist. Place hors d'oeuvres on the bread surface. Fold in mushroom soup into the creamed bowl.
Cut holes in the sheets of foil around the egg.
Prepare the yellow corn flakes. In a large container, mix sifted all-purpose flour, 1 tablespoon packets of wet corn flakes, and cornflake cereal until smooth. Cover and refrigerate approximately 2 hours. Roll rectangles of creamed corn flakes at times to tuck a little better. Serve warm or cold.
added taco cheese and peruvian steak; however, used chicken broth and avid forøgård.
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