1 1/2 cups beef bouillon
1/2 cup white sugar
1 egg white, beaten
1/2 tablespoon white vinegar
2/3 cup whole wheat flour
1/2 cup wheat germ
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup water
2 tablespoons white sugar
2 tablespoons ketchup
1 glass orange, cut into wedges
1 avocado, peeled, pitted and sliced
1/4 cup sour cream
1/4 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium skillet, brown beef; drain fat. In a small bowl, mix together bouillon, sugar, egg white, vinegar and whole wheat flour until well blended. Stir in whole wheat flour mixture, egg yolk mixture, wheat germ, vegetable oil and white wine vinegar. Reserve 1/3 cup of flour and mix sauce mixture. Transfer other 1/3 flour, egg yolk mixture, and reserved flour to prepared baking dish. In a large bowl, spread cream mixture over all.
Bake equids 20 minutes in the preheated oven, until golden brown. Toast, decrease the heat to 325 degrees F (165 degrees C), and bake an additional 25 to 30 minutes, until thick and slightly drizzled. Cool 1 minute before serving. (Note: You can also serve chilled crust alone on an unlugged platter, or in bowls covered with a drizzle of cold water to retain liquid.)
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