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By Rita~ on March 17, 2006
By -GEORGE- on June 1, 2009
"This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set...."
Prep Time: 5 mins
Total Time: 8 mins
By lwunder on January 26, 2011
"These are yummy crusty rolls that resemble the delicious rolls my family enjoyed while we were visiting Switzerland. They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time.
I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I..."
Prep Time: 6 hrs
Total Time: 6 hrs 30 mins