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Le Mourtairol

Bread melted in chicken bouillon

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Jeanne Strang

Published 1991

  • About

Ingredients

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

Method

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<

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