Creèe Lorraine

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Fry two or three rashers of streaky bacon, and when very crisp break them into very small pieces. Take a quarter of a pound of grated cheese, Gruyère and Parmesan mixed in equal parts, and a tumblerful of cream; mix these together, add one whole egg well beaten and the bits of bacon, salt and pepper; stir well and fill with the mixture little soufflé dishes (one for each person; the quantity mentioned above would do for six or seven people); cook in a fairly hot oven. They should colour slightly and rise a little, but not as much as a soufflé.