Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, La Presse suggests a recipe that will make your mouth water.
Typically, a panade does not contain eggs, unlike the strata. In her book, Zuni Café, Judy Rodgers even specifies that a panade made with water (rather than milk or broth) is called acquacotta. This one looks more like a soup than a gratin, however. Let’s not be too purist! The following recipe contains cream and eggs, for a firm hold.
Serves 6-8 as a main course, 8-10 as a side dish
Published on lapresse.ca on April 15, 2017.
