ingredients

600 g of stale bread
100 g of smoked breast
200 g of Salers
nutmeg
3 eggs
5 dl of milk
1 dl (100 g) of heavy cream
40 g of butter

Equipment

1 board 1 knife - 2 salad bowls
1 small saucepan
1 grater
1 oven dish

Steps

Step 1

In advance: remove the crust of the bread, put the crumb in small pieces in a salad bowl, add the hot milk, let soak 20 minutes. Grate the Salers. Cut the breast into bacon. Melt the butter over very low heat.

2nd step

Assemble: mix eggs and cream in a salad bowl; add melted butter, 160 g salers, pepper, muscadez. Mingle with the soaked bread. Preheat the oven to 210 ° C (tea 7).

Step 3

35 minutes before serving: pour into the buttered dish. Sow on bacon and 40 g Salers. Bake 30 minutes.

tips

108 cheese recipes. We chose this recipe among the 108 (desserts included) that group the book of the chef Philippe Cerfeuillet Cheese Cuisine. A tour of cheese and therefore a tour of France by this passionate of the soil which mixes know-how and traditional products to his taste for the small unusual notes. Ed West-France. € 15.90.

Red wine. As Auvergne as the cheese AOC Salers, the cuvée Les Volcans 2007 (Aovdqs Côtes d'Auvergne) of the Cave Saint-Verny. From the gamay grape, this nice wine, easy to drink but well built, nose of red fruits, fruity mouth, very peppery, gently tannic, refreshes and raises the dish. He received a silver medal at the 2007 Wine Competition in Mâcon. Serve at 15 ° C. € 4.40. VPC port, list of outlets (cellars): 33 (0) 4 73 69 60 11. Cave Saint-verny, 2, route d'Issoire, 63960 Veyre Monton. • Your Côtes d'Auvergne can also accompany: the kitchen without chichis which requinque in winter: small salads composed not too vinegared; gratins, quiches, salted pies; pâtés and rillettes; pot au feu; grilled with apples or sautéed vegetables ...