"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Briscuit Recipe

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This recipe for Briscuit, by , is from The Katz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Silberman
Added: Wednesday, December 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Briscuit
Butter
Salt
Pepper
Lipton's onion soup, 1 bag per briscuit
Rosemary
Garlic and Herb seasoning blend
Wine

Gravy: keep as is or
Mushrooms and flour.

Directions:
Directions:
Cut off all fat from briscuit.
For each briscuit, cover pan with 1/2 bag of Lipton's,
seasonings, and rosemary.
Dot both sides of briscuit with butter
Put briscuit on layer of spices, and cover with same other 1/2
of same seasonings.
Wet bottom of pan with any wine. Manischevitz works great.
Cover tightly with foil. No water. If want mushroom gravy, fry in
butter or margaring, add garlic salt, and place around briscuit
to cook. Cook 375 degrees til fork tender, about 2 hours.

Gravy: Combine 1 tsp butter or margarine, 1 tsp flour and cook
1 minute. Strain juice from pan and slowly add it until thick. If
need more, dissolve bullion cube and add to sauce.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Delicious and tender.

 

 

 

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