838 Potage Garbure à la Freneuse

Method

Slice 150 g (5 oz) each of turnip and potato and stew together with 60 g (2 oz) butter; add a little White Bouillon and allow to cook.

When tender, pound the vegetables and reduce to a thick purée. Spread this thickly on slices of French break sprinkle with grated cheese, gratinate and arrange overlapping in an earthenware dish. Sprinkle with a few tablespoons of fatty Bouillon, cover with the lid and place in a slow oven to heat for 15 minutes. Serve this dish of Croûtons with the required quantity of Bouillon.

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