TODAY’S RECIPE
EGG AND BACON TART Line a tart plate with shortcrust. Spread a layer of well-made white sauce over bottom, sprinkle with shredded and cooked bacon and chopped parsley. Break 6 eggs into a basin with 1 tablespoon milk, add pepper and salt, and beat until the yolk and white are only just mixed, pour into prepared case, sprinkle with a little more bacon and parsley. Cover with puff pastry rolled rather thinly, and bake in a hot oven for 10 minutes, then lower gas and continue cooking for about another 30 minutes or until the eggs are quite firm. Serve hot or cold.
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https://paperspast.natlib.govt.nz/newspapers/ST19400926.2.80
Bibliographic details
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Southland Times, Issue 24241, 26 September 1940, Page 9
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105TODAY’S RECIPE Southland Times, Issue 24241, 26 September 1940, Page 9
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