Evening Republican, Volume 20, Number 137, Rensselaer, Jasper County, 8 June 1916 — Peach a la Bordelaise. [ARTICLE]

Peach a la Bordelaise.

Use canned peaches for this. Put them in a flat gratin dish arid pour over the following mixture: Two ounces of butter, two ounces of flour, one ounce of sugar, half a pint of milk and peach sirup, four eggs. Cook butter, flour, sugar and milk in a stewpan. When cold, add yolks and whipped whites of the eggs last. Bake half an hour in moderate oven.