An excellent Breakfast Dish.
6 ounces bread crumbs. The yolks of three eggs. ¾ pint milk. 1 shalot. 2 ounces butter. ½ teaspoon grated lemon rind. 1 teaspoon mixed herbs. 1 flat teaspoon salt. A little pepper.
Place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. When cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the butter. Serve quickly.
Note.--This dish may be prepared the previous day, and fried when required.