For the millet and potato casserole about 1 hour before preparing. Warm the milk and stir in the millet, then simmer until the milk is absorbed.
Then let it swell in the cooking box, in bed or under a blanket. Loosen the millet with a fork and add the curd, oatmeal, eggs, oil, vanilla sugar and grated lemon or orange peel and mix well.
Pour this mixture into an ovenproof shallow dish and bake at 180 °C hot air for about 35 minutes. Serve with plum roast.