Ramequin a la Genevoise

Ingredients

• Cut slices of bread ½ inch thick
• Let the bread absorb as much milk as it can
• Coat the dish with butter
• Grate enough Gruyere (or other cheese) to cover the bread

Method

1. 1

   Coat a dish with butter, lay on the bread, cover with grated cheese, and pour over a mixture of cream or milk and butter.

2. 2

   Bake for half an hour until brown.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 103. The excerpt below is the record exactly as published.

Ramequin a la Genevoise. Cut slices of bread \ inch thick, and of sizes to cover the bottom of the shallow fireproof dish. Let the bread absorb as much milk as it can without breaking. Coat the dish with butter and lay on it the bread. Grate enough Gruyere (or other cheese) to cover the bread

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