Roasted pancake with chicken and peas

Submitted by enr on 22 Mar 2004
Ingredients
250 g of dry white bread without crust
1 cup (200 ml) milk
3 eggs
60 g butter
2 tbsp breadcrumbs
200 g of boiled chicken
2 tbsp canned peas
1/4 onion
2 tbsp (20 ml) vegetable oil
pepper
salt
Method
Chopped bread soaked in milk and ground into crumbs or was ground through a sieve. The butter and egg yolks with a pinch of salt cream, mixed with rubbing muffins and added egg whites broken down into hard snow. Pour the mixture into an oiled and scatter breadcrumbs small baking dish and bake in a hot oven until browned. Finely chopped chicken with chopped onion and peas fry in hot vegetable oil, seasoned to taste with salt and pepper and pour over baked pancake that folds in half, cut and served on warmed plates.
Containers:
Difficulty
Average
Tested
0 users
22 Mar 2004
Author
vg