Toast in gruyere
Instructions
Cut all the butter crust, then reduce it in slices about an inch high.
Grate the Emmenthal.
Place a small fire with 50 g of butter, let it melt, then add the flour, stirring well to prevent the formation of lumps.
Soon this will be browned, diluitela with the hot broth, stirring; Add salt, season with a pinch of white pepper and a pinch of nutmeg.
Let thicken the sauce, letting it simmer, over low heat, for about 10 minutes, without ceasing to stir.
Then remove the Bowl from the heat and add half of the grated Emmenthal cheese and egg yolk, mixing well.
Then FRY in remaining butter the slices of bread, but do not let Brown too, and drain the cooking grease on absorbent paper towels.
When all slices are ready, spread the mixture over them, sprinkle with the remaining Gruyere, place on baking and let them Brown for about 10 minutes at 200 degrees.
Serve the slices Emmenthal cheese warm at the well.
Ingredients and dosing for 4 persons
- 1 bread from 500 g
- 150 g of emmenthal cheese
- 100 g of butter
- 1 tablespoon of flour
- 25 cl of dice broth
- Salt
- White pepper
- Grated nutmeg
- 1 egg yolk