cook 5-6 cups dry bread crumbs & 4-5 c meat broth until mushy & fairly smooth mix 4-5 eggs with some cool broth and add to crumbs, cool until comes to pudding consistency

Bread Tart

White bread crumbs & cream to make a thick pudding, add 6 beaten egg yolks and herbs & spices, pour into pastry shell & bake

Cheese Tart

4 c cheese (add butter if using hard cheese

6 egg yolks

1/2-1 c fresh herbs (dill, fennel, parsley, sage, thyme, or any proper herb)

2 piece pastry

Herb Tart

1 c fresh shard, 1/3 fresh hyssop, 1/3 c fresh mint, 1/3 c fresh sage - fry in about 1/4 c butter, add 1/2 c raisins, 1/2 c small currants & 2-4 T honey, add 8 beaten eggs bake at 350 in a pastry shell

Baked Herb Eggs

1/3 c hot milk

3 T mixed herbs

5 beaten eggs

1/8 t salt

Steep herbs in milk for 30 min, strain & combine with eggs & salt. Pour into greased 8" dish & bake at 325 for 35 min.

Potrous (Egg Codder)

per portion:

1 raw egg

1/2 t butter (to grease codder)

1 T ricotta cheese

1 T honey

1/2 t spicy brown mustard

1 sliver sharp cheddar cheese

sprinkle of salt

1/4 t dry basil

1/2 t crushed fresh sorrel

grease codder, break egg into codder and press each ingredient into the center, in order, place codder in pan of water & boil until egg is done (about 7 min)