Bohémienne (Eggplant and tomato gratin)

From Fish & Shellfish (The Good Cook Techniques & Recipes)

Cookbook

Author(s): The Editors of Time-Life Books

Page 128

Cuisine: French

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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13 years ago

★ ★ ★ ★ ★ 5/5

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Very simple, excellent taste. It does need a big casserole - I halved the recipe and I already needed a pretty big one.

Substituted whipping cream for milk + flour. Do salt enough - there is not really enough anchovies to make any difference in saltiness.

The page number is of my Dutch version. Feel free to change it if you know the right one.

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