One Comment to 'Cabbage and Bacon Galette'
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This is a recipe we’ve been wanting to try for ages, from Joanne Harris’ French Kitchen. It uses a sort of batter made from bacon, shallots, garlic, parsley, flour and milk. This is spooned into a dish, topped with steamed savoy cabbage and finished with another layer of the batter; it’s then baked in the over for 35 minutes.
It was sadly quite disappointing. But the pictures came out nicely.