Put the breadcrumbs to soak with the milk in a mixing bowl, add the sugar, Kirsch, pistachios, and egg yolks, combining thoroughly, beat the egg whites until they stand in peaks, fold them in gently, pour into a liberally buttered gratin dish and bake at 400° to 450° for from 25 to 30 minutes or until swelled, browned, and firm in the center. Serve directly from the oven. A sabayon sauce is probably the best accompaniment; apricot sauce or crème Anglaise are also possibilities.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.