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Quiche Custard
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      1/2 pound dried bread
      1 peeled onion
      3 celery stalks
      1 cup fresh, packed parsley
      1 1/2 teaspoons dried sage
      1/2 teaspoon dried thyme
      1/2 teaspoon salt
      1/2 cup butter
      1 egg
      2/3 cup chicken stock


    In food processor fitted with steel blade, break 3 or 4 slices bread into bowl at a  time and process to coarse crumbs. As processed, remove to a large bowl. Cut onion into  eighths. Wash celery and cut into 1" pieces. Process vegetables until finely chopped.  Heat butter in skillet and add vegetables and seasonings; cook over low heat, about 10  minutes. Add to bread crumbs and mix well. With plastic blade, combine egg and stock. Mix  into bread crumbs.

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