1 can of Passego in Broth
1 tablespoon of Cornstarch
1 tablespoon of Lemon Juice
2 tablespoons of Butter or Margarine
4 slices of stale Bread, toasted
1/4 cup of melted Butter or Margarine
1/4 cup of Sugar
1/4 teaspoon of Cinnamon
1 can of Passego in Broth
1 tablespoon of Cornstarch
1 tablespoon of Lemon Juice
2 tablespoons of Butter or Margarine
4 slices of stale Bread, toasted
1/4 cup of melted Butter or Margarine
1/4 cup of Sugar
1/4 teaspoon of Cinnamon
Drain the Passego, reserving 1/2 cup of broth
Cut the Passego into sticks
In a saucepan, mix the Cornstarch with the broth slowly
Heat it over low heat and cook, stirring constantly, until the mixture thickens
Reduce the heat and cook for an additional 2 minutes
Add the Lemon Juice, 2 tablespoons of Butter or Margarine, and the Passego
Bring to a boil
Pour into a rectangular baking dish measuring 22.5 cm
Remove the bread crust and cut it into strips 2.5 cm long
Dip these strips quickly in melted Butter or Margarine and then in a mixture of Sugar and Cinnamon
Arrange them over the hot Passego, covering it
Bake in a moderate temperature oven (170°C) for 25 minutes or until golden brown
Serve warm with whipped cream, if desired
Cut into 4 portions.
