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Measurements
      Title: Poor Knights of Windsor
 Categories: Irish/british
      Yield: 4 Servings
 
      2 c  Raspberries
      3 tb Confectioners' sugar
      1 c  Heavy cream
    1/2 c  Sherry
      3    Egg yolks; lightly beaten
      6 sl Bread; up to 8
           -crusts remove, cut in
           -triangles
      3 oz Butter; 6 Tbsp
      1 ts Cinnamon
 
  "I have never found out the origin  of this recipe or where its name
  comes from. However, it is particularly pleasant because of the
  contrast between the hot toasted bread (which is similar to the
  French toast) and the cold raspberries and cream."
  
  Sprinkle the raspberries with confectioner's sugar, crush them gently
  with a fork and set aside. Whip the cream until it is stiff. Place
  the sherry in one bowl and the lightly beaten egg yolks in another.
  Dip the bread slices first in the sherry and then in the egg yolks.
  Melt the butter in a frying pan and when it is hot, fry the bread on
  both sides until it is golden brown. Transfer the slices to a warm
  dish and sprinkle each side with a little cinnamon. Place a few of
  the raspberries on each slice of the toasted bread and cover with a
  dollop of cream. SERVES: 4-6
  
  SOURCE: _Great British Cooking: A Well Kept Secret_ posted by Anne
  MacLellan Re-Posted by Annette Johnsen 3-08-95


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