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Gratin Lyon

Western.Chefs's picture
Ingredients
  Stale bread slices 8 (Thick Ones)
  Butter/Margarine 1 Tablespoon
  Consomme/Bouillon 3 Cup (48 tbs)
  Bay leaf 1
  Parsley 1 Teaspoon, chopped
  Nutmeg 1 Dash (Few Grains)
  Cheese 1⁄4 Cup (4 tbs), grated
  Eggs 2
  Cognac/Rum / red wine / sherry 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Break bread into small pieces.
Melt butter in saucepan.
Add bread and fry until golden.
Pour in hot bouillon.
Add bay leaf, parsley, salt, pepper and nutmeg.
Cover.
Simmer gently 20 minutes.
Discard bay leaf.
Season to taste.
Pour into 2 individual casseroles.
Sprinkle each serving with cheese.
Brown under broiler about 8 minutes.
Slip 1 well-beaten egg into each casserole just before serving.
Add cognac, rum or sherry to each.
This is a good late-winter-night warmer for two. OR: Pour into 1 large serving casserole.
Add all the cheese.
Brown under broiler.
Slip 1 beaten egg only into the soup just before serving. (Do not stir soup after the egg has been added).

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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