La Potée Gratinée Cordaise

Chicken bouillon enriched with cheese and truffles

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 tablespoon goose or duck fat slices of bread
  • 300 ml (½


The exact amount of bread is difficult to specify – it will depend on the size of the loaf and the thickness of the crust. Use crusty white bread or pain de campagne.

Grease a tall, round marmite or ovenproof casserole. Soak the bread in the milk and then arrange a layer of bread in the pot. Sprinkle some grated cheese on top and several thin slices of truffle. Cover this