Wednesday, August 29, 2018
You might know the Mexican version of this dish, but in medieval Spanish and here French versions it was more like a sandwich in soup. The combination of cinnamon, ginger and sugar compliments it very nicely. And I took the liberty of adding a fried egg rather than egg yolk rounds. It's quite delicious. The translation is from Livre fort excellent de cuisine tr. by me and Tim Tomasik.
Posted by Ken Albala at 10:52 AM 9 comments:
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