Le Mourtairol

Bread melted in chicken bouillon

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 175 g (6 oz) country bread, cut in thin slices
  • 1 litre (


Put the slices of bread in a casserole in layers and press them down with the hand. Pour over the very hot chicken stock in which you have dissolved the saffron. The bread should absorb all the liquid so that there is none swimming above it.

Put the casserole into a preheated oven at 150°C, 300°F, Gas Mark 2<