Ingredients
serves 4
- butter for the dish
Emmentaler sauce:
- 1 finely chopped clove of garlic
- 1 finely chopped shallot
- a little butter
- 1 180 g pot of fresh cream
- 100 g of grated, spicy Emmentaler AOP
- salt and pepper
- 400 g of lettuce, blanched and pressed
- a few sprigs of cut chervil
mushrooms for garnish:
- 80 g of sliced porcini or button mushrooms
- cooking butter
- 1 splash of vinegar
- salt, cayenne pepper
- for 1 medium-sized, flat gratin dish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 For the sauce: sauté the garlic and shallot in the butter. Add the fresh cream, heat up and melt the cheese in it. Season with salt and pepper.
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2 Mix the lettuce with the chervil and spread in the buttered gratin dish. Pour on the cheese sauce and briefly gratinate in the middle of the oven, preheated to 220° C.
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3 Sauté the mushroom slices on both sides in the cooking butter and season with a few drops of vinegar, salt and cayenne pepper.
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4 Serve the gratin on warmed plates and garnish with the mushroom slices.
Bon
Appétit
Appétit
