Guys, I know this may come as a shock to you, but this bacon-based food-like substance? It actually tasted pretty damn good! Granted, it’s probably the most artery-cloggingest thing (possibly tied with the Savory Meat Loaf) I have made so far. I have outlined my reasoning for this statement in the form of a short list:
1) There is lots of bacon.
2) The little white bread triangles are fried in rendered bacon fat.
3) The bacon and bacon-bread are placed on top of a butter-based sauce (Paula Deen is my patronus).
I was unsure of how one should eat a casserole that is basically sauce with a few decorations on top. I scooped some of the chicken cream sauce into a little bowl, and I took a bacon roll and a fried toast triangle, but the recipe gives no hints on how to eat this interesting creation. Do you eat the sauce with a spoon? Do you dip the bread and bacon in the sauce? I tried the latter, but I failed to see how I could serve it as a meal.
I don’t like to see food go to waste. Even with my most vile recipe failures, I try to up-cycle (Aside: can you use the term up-cycle for food?) them into something palatable enough to eat for my lunch the next day. The Bacon Roll Sunburst was so close to being delicious, that I couldn’t resist messing around with it in an attempt to make it even better. With that in mind, I chopped up the bacon and mixed it into the cream sauce with the chicken, then tossed it with some penne noodles. What started out as a casserole dish full of sauce garnished with bacon and fried bread, became an amazing chicken carbonara. Huzzah for fixing things!
Bacon Roll Sunburst
4 slices streaky bacon, rinded
8 oz. cooked chicken, sliced
1 chicken stock cube
½ pint milk
1 oz. flour
1 oz. butter
2 slices white bread with crusts removed
Cut each slice of bacon in half, and make 8 bacon rolls. Cook slowly, with the rinds, until crisp and brown. Remove and use rendered bacon fat to fry small triangles of bread for garnish. Make sauce in a flameproof casserole with the butter, flour, milk and stock cube dissolved in 4 tablespoons boiling water. Add chicken, heat through in sauce. To serve, arrange triangles of fried bread round the edge of the casserole and top with the bacon rolls. Serves 4.
This recipe comes from the Woman’s Own Book of Casserole Cookery, written by Jane Beaton, published in 1967.
A version of this post originally appeared in Jen R. L. Disarray’s blog Maybe We Shouldn’t Be Eating This. It has been cross-posted with permission.