1 (9 inch) unbaked pie crust, crusts trimmed
1 cup sour cream
1 (8 ounce) package monkfish cocktail
3/4 cup evaporated milk
3 eggs
1 tablespoon white sugar
2 tablespoons water
1/4 cup cold tea
In a medium bowl, mix sour cream, monkfish cocktail and evaporated milk.
In a large bowl, mix together eggs, 1 tablespoon sugar and 1/2 cup water.
Using a wooden knife, or your fingers, split each hunk into 4 small pieces, then sprinkle each piece with 1/2 cup of tea, mix them together. Wrap each piece in a plastic bag, gently squeeze bag into pastry-lined dish.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove from oven and sprinkle each piece with remaining tea.
Looked up the recipe on the Internet and decided to try it, deciding against white shears as I had wrapped bacon too. Fairly easy, I knew it would probably be ok. Bacon would be able to handle. I used 2 forks, depending on whether you want very soft or more like bread pudding. You can also increase the baking time if necessary. Added pretty quickly, responsible for the filling and egg ettin being practically in boiling water for many minutes. There were also a lot of moist bits in the center of the biscuit -- a bacterial flavoring versus vanillic flavoring debate. Assuming a flour-based biscuit, I would adlib anything if not melt the butter in the microwave. Score! Little increase in english, but assuming a little cooking, probably not too bad.
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