Ingredients:
150 g./5 oz. bread without crust
50 g./2 oz. shelled, finely chopped almonds
50 g./2 oz. sugar
50 g./2 oz. butter
1 egg and 1 egg white
4 dl. milk
grated bread
salt
Preparation:
Soak bread in milk and squash with a fork. Beat the egg yolk with sugar, the chopped almonds and the melted butter, add bread and egg whites whipped until stiff with a pinch of salt. Pour into an oven mold greased with butter and sprinkled with grated bread; cook at 180° for an hour and a quarter. Serve lukewarm or cold.
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