->Hirseauflauf <-

150 g (3/4 cup) millet

3/4 l (3 cups) milk

paste from 1/2 vanilla bean (or 1/2 pkt Vanilla sugar)

pinch of salt

150 g (1/2 cup) butter

100 g (1/3 cup) sugar

3 egg yolks

grated lemon peel from 1 lemon

50 g. (2 oz.) chopped almonds

3 egg whites, whipped

Wash the millet and let it drain. Bring the milk, vanilla and salt

to a boil. Slowly mix in the millet, bring it back to a boil, and simmer for at least 15-20 minutes, or until the milk is absorbed

and the millet is soft. Stir occasionally while simmering. Remove

from heat and allow to cool. Blend butter until soft. Mix in sugar,

egg yolks and lemon peel, one after the other, and whip until

creamy. Gradually add in the cooked, cooled millet. Fold almonds

into the millet mixture. Fold in egg whites. Pour mixture into a

buttered casserole dish. Sprinkle more chopped nuts and some dabs

of butter on the top of the casserole.

Optional: Add chopped apples in after the egg whites, or add a

layer of apples after a layer of millet mixture, then top with

another layer of millet mixture. Bake at 175-200 C (350 F) for 30-45 minutes, or until golden brown. Serve with canned peaches

or apple sauce.