Conference turris::cooks

2286.0. "Rigodon" by CSCOA3::ANDERSON_M () Wed Mar 07 1990 10:04

    
    The _real_ recipe is in Lee Bailey's "City Food."  The following is an 
    approximation from memory. (It's hard to mess this one up.)
    
    Rigodon
    
    4 eggs
    2 cups half and half. (Bailey says to used condensed skim milk...)
    1 medium sized chicken breast, cooked and cubed
    6 slices bacon
    1/2 cup cubed mozarrella 
    1/2 cup cubed swiss (or cheddar, or whatever)
    1 small bunch scallions, chopped and including some of the green part. 
    3 slices brioche, cubed
    Pepper to taste.
    
    
    Fry the bacon until crisp, and drain.  Discard as much of the grease as
    you can, add a little olive oil to the pan and saute the scallions for 
    2-3 minutes, until soft.  Add the brioche cubes and saute gently until 
    golden.  Into a large greased pie plate add the chicken, cheese and
    crumbled bacon. Beat the eggs with the half and half and pour it over
    the chicken mixture.  Sprinkle the scallions and the brioche cubes over
    the whole thing and press the brioche cubes into the egg mixture so
    they are partially submerged.  Bake a 325 until set--about an hour. 
    
    Sliced and cubed French bread  works just as well, in case you have just 
    run out of brioche.  
    
    Mike