I will head to the store today as I have everything to make this except the gruyere and will serve with asparagus too. What a great idea!
When I cooked in NY I remember prepping french bread, thickly cut and on a sharp on the angle
For brunch on Sunday. Lots of it. We made so much we would put them in a plastic bag lined garbage can (only used for that purpose) and then covered it with an egg/cream/maple sugar orange juice/zest mixture. The can was dragged into the walk in for an overnite soak on Saturday. On Sunday morning they were cooked to order on the griddle. I wonder if people would have ordered it if they knew that. It was very popular.
I had to laugh when I saw that mimeographed copy of the french breakfast puffs. Wow! Something from the past, huh? I mean the copying technique. Most things I kept that were printed like that faded to nothing. Thanks for including the link for Christine Tobin too. It was a very interesting article.
I looked in Marion Cunningham's Breakfast book to see if there was any mention about their history but it was just a short comment about them being popular at the turn of the century. Once I pull her book off the shelf I always find something I want to make again. I used to bake her muffin recipes at a place I worked and they were always well received. Especially the raw apple muffins and the Bridge Creek fresh ginger muffins.
Thank you!!!
I will head to the store today as I have everything to make this except the gruyere and will serve with asparagus too. What a great idea!
When I cooked in NY I remember prepping french bread, thickly cut and on a sharp on the angle
For brunch on Sunday. Lots of it. We made so much we would put them in a plastic bag lined garbage can (only used for that purpose) and then covered it with an egg/cream/maple sugar orange juice/zest mixture. The can was dragged into the walk in for an overnite soak on Saturday. On Sunday morning they were cooked to order on the griddle. I wonder if people would have ordered it if they knew that. It was very popular.
I had to laugh when I saw that mimeographed copy of the french breakfast puffs. Wow! Something from the past, huh? I mean the copying technique. Most things I kept that were printed like that faded to nothing. Thanks for including the link for Christine Tobin too. It was a very interesting article.
I looked in Marion Cunningham's Breakfast book to see if there was any mention about their history but it was just a short comment about them being popular at the turn of the century. Once I pull her book off the shelf I always find something I want to make again. I used to bake her muffin recipes at a place I worked and they were always well received. Especially the raw apple muffins and the Bridge Creek fresh ginger muffins.
Thanks for another interesting read.
Thanks Rocky! I appreciate you reading and adding your own bit of nostalgia!
x
Susan