Our homemade ... sandwich bread has been lightly enriched with a little fat in the form of milk and oil. The recipe here is based on an early 18th-century English bread called “French bread.” ...
Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. Serve hot, with a dollop of ketchup if you like. These are best eaten fresh ...
Buy the best quality ingredients you can afford to make the most of this classic French dish made with raw ... or toasted dark rye or pumpernickel bread. Make a small dent in the top of the ...