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La patrangue

Auvergne Rarebit

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1987

  • About

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

  • 4 thick slices coarse white country bread, cut into chunks
  • Milk
  • 2 oz (50

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.

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