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La patrangue
Auvergne Rarebit
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1987
You’ll be surprised how good this is – and very filling. Have a tomato salad with it, and a few iced beers, as a great lunch!
Ingredients
Method
Moisten the chunks of bread in the milk.
In a large frying pan melt the butter and add the bread. When the bread starts to sizzle, add the cheese, garlic and salt. Squash it all together until you have a sort of sticky dough.
Allow to become golden on the bottom, then pop under a hot grill until golden on top. Serve immediately.