SHERRY BREAD SLICES
8 slices white bread 4 tablespoons butter
1 cup milk cup honey
2 eggs, beaten 1 cup dry sherry.
Trim the bread, and cut each piece in half. Soak in the milk 3 minutes, drain well, and dip in the beaten eggs.
Melt the butter in a skillet; lightly brown the bread in it. Arrange pieces in a buttered baking dish.
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Mix the honey with the sherry and pour over the bread. Bake in a 325° oven 20 minutes, or until glazed. Serve hot or cold.
Serve with a sweet German white wine, a sweet white Bordeaux like Sautemes, or a sweet Italian white wine.
1 envelope (tablespoon) 1 teaspoon almond extract gelatin 1/2 cup ground blanched
1 cup champagne almonds
4 egg yolks 2 cups heavy cream, whipped
1 cup sugar.
Soften the gelatin in the champagne. Place over hot water, and stir until dissolved.
Beat the egg yolks; add the sugar and almond extract, beating until thick and light in color. Gradually add the gelatin mixture, beating constantly. Mix in the almonds; fold in the whipped cream thoroughly but lightly.
Pour into a lightly oiled 2-quart mold. Chill until set, about 4 hours. Carefully unmold and serve. If desired, brandied fruits may be used as a garnish.
Serve with champagne, a sweet white Bordeaux, or a sweet German wine.