La Potée Gratinée Cordaise

• 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