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La Potée Gratinée Cordaise
Chicken bouillon enriched with cheese and truffles
- Serves
4
- Difficulty
Easy
Published 1991
Ingredients
1 tablespoon 300 ml ½
Method
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
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