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    from "French Farmhouse Cookbook" by Susan Hermann Loomis

    This flavorful appetizer comes straight from the mountains of Jura, where Comté cheese reigns supreme. Hearty yet sophisticated, it fits with the craggy mountains where hikers crowd the slopes in summer and winter brings cross-country and downhill skiers.

    Sometimes I make this for lunch, for it is popular with all ages. You must use a hearty bread, either Sourdough Bread or a pain de campagne with a close crumb, so that it can soak up the custard without falling apart. Cut the "croûtes" in pieces, as described, or serve the sandwiches whole, along with a crisp green salad.

    Try a Vin de Jura or a Riesling alongside.

    Makes 4 to 6 servings

    2 large eggs
    1 cup lightly fruity white wine, such as Vin de Jura or Riesling
    Sea salt and freshly ground black pepper
    3 long slices sourdough bread, cut in half crosswise
    1 tablespoon unsalted butter
    1 tablespoon mild vegetable oil
    2 cups grated Gruyère or Comté cheese
    1/2 cup (loosely packed) flat-leaf parsley leaves

    Print recipe

    1. Whisk together the eggs, the wine, a generous amount of salt, and a touch of pepper in a small bowl; then transfer the mixture to a shallow dish that's large enough to hold the bread slices in one layer. Place the bread slices in the dish and leave them there for several minutes so they become thoroughly soaked with the mixture (without falling apart). Turn the slices over, if necessary, so they evenly soak up the mixture.
    2. Heat the butter and oil in a nonstick skillet over medium heat. Add 3 slices of the bread. Top each slice with one third of the grated cheese, and then with a slice of the remaining bread.
    3. Cook on one side until the bread is golden and the cheese is half melted, about 3 1/2 minutes (adjust the heat as needed so the bread turns a lovely gold color). Turn and cook on the other side until the bread is golden and the cheese is fully melted, an additional 3 1/2 minutes.
    4. Meanwhile, mince the parsley.
    5. Remove the sandwiches from the skillet, and cut them crosswise into 1-inch-wide (2 1/2 cm) strips. Arrange them on a warmed platter and sprinkle with the minced parsley.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Salmon Run Riesling - $14.99/ea plus tax
      FreshDirect Oven-Ready Light Sourdough Bâtarde - $1.99/ea

    Comté - $15.99/lb
      Italian Parsley - $1.99/ea
     Farm Fresh
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      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
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