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Gourmet White Wine and Gruyere Casserole

Gourmet White Wine and Gruyere Casserole
Kirk McKoy / Los Angeles Times

If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled "around a midget sweet pickle in the form of a calla lily"), followed ... Read more

Total Time: 1 1/2 hours | Serves 4 to 6
  • 1 clove garlic, crushed
  • 1/4 cup (1/2 stick) butter,softened
  • 6 slices stale bread, crusts removed
  • 3 eggs
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 scant teaspoon salt
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon paprika
  • Dash cayenne pepper
  • 1/2 pound grated Gruyere cheese (2 cups)
  • 2 green onions, tops only, chopped

Step 1Heat the oven to 325 degrees.

Step 2Blend the garlic with the butter; butter one side of the bread and cut it in strips to fit a 1-or 1 1/2-quart shallow casserole. Line the bottom and sides of the casserole with the bread, butter side down.

Step 3Beat the eggs lightly, then add the wine, stock, Worcestershire sauce, salt, mustard, paprika and cayenne pepper, beating gently.

Step 4Gradually beat in the cheese and onion tops. Pour the mixture over the bread. Bake until the custard is firm, about 1 hour.

Note: From "Pasadena Prefers" by the Pasadena Junior League (1964).


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