Galettes a la Gruyere (Normandy and Brittany)

Ingredients

• a pound of flour
• half a pound of fresh butter
• four ounces of Gruyere cheese
• a cup of milk
• two yolks of eggs
• one white well beaten

Method

1. 1

   Mix flour with salt, butter, Gruyere cheese, milk, egg yolks, and beaten egg white to form a stiff paste.

2. 2

   Roll out and stamp into rounds, egg over the tops, arrange strips of Gruyere cheese, and bake in a brisk oven for about thirty-five minutes.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Galettes a la Gruyere. (Normandy and Brittany) Take a pound of flour and mix with it a pinch of salt, half a pound of fresh butter, having squeezed all water from, it, and four ounces of Gruyere cheese ; make it into a stiff paste with a cup of milk and two yolks of eggs and one white well beaten

Cook this with the app: pantry check, scaling, and the assistant.