Egg and gizzard pudding

1 servings

Ingredients

Quantity Ingredient
1 cup Chicken gizzards
1 quart Milk
2 larges Raw eggs
1 tablespoon Dijon mustard Salt Freshly ground black pepper
6 slices White bread
4 Hard cooked eggs, sliced
2 cups Beef stock

Directions

Preheat oven to 350 F. Grease a 13 x 9 inch baking dish.

Place Gizzards in a saucepan with water to cover by 1 inch. Bring to a boil, then reduce heat and simmer gizzards, covered, 1 hour. Drain, cool, and cut gizzards into small pieces.

In a mixing bowl, beat together milk, raw eggs, mustard, and salt and pepper to taste. Arrange bread on bottom of baking dish; pour egg mixture over bread. Arrange hard-cooked eggs and gizzards over bread and pour stock on top. Cover baking dish with lid or foil and bake 45 minutes. Cool pie slightly, but serve while still warm. Makes 2-½ quarts pudding.

"Gizzards are an exceptional source of protein." From: Bone Appetit! Shared By: Pat Stockett From: Pat Stockett Date: 09-23-94

Related recipes