A fabulous, tasty casserole which is easy to make, Wine, Bread and Cheese Casserole makes an unusual dinner dish. Serve with a mixed green salad and, to drink, some well-chilled Traminer.
8 slices stale white bread, crusts removed
2 oz. Beurre d’Ail
10 fl. oz. dry white wine
4 fl. oz. home-made chicken stock
2 teaspoon salt
½ teaspoon freshly ground white pepper 5 teaspoon prepared French mustard 2 teaspoon paprika § teaspoon Tabasco sauce 12 oz. Gruyere cheese grated
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Spread the slices of bread with the beurre d’ail. Line the bottom and sides of a medium-sized shallow casserole with the bread slices, buttered sides down. Set aside.
In a large mixing bowl, beat all the remaining ingredients together with a wire whisk or rotary beater. Pour the mixture over the bread in the casserole.
Place the casserole in the oven and cook for 25 to 30 minutes or until the filling has set and is golden brown on top.
Remove the casserole from the oven and serve at once, straight from the casserole.