Ingredients
- 8 carrots, peeled and grated
- 1/4 lb. sharp cheddar cheese, grated
- 2 eggs, beaten
- 1/4 tsp. dry mustard
- 1/2 C. heavy cream
- 1 red bell pepper, roasted and peeled
- 1 onion, finely chopped
- 1 C. chicken stock
- 1 Tbs. butter
- salt and pepper, to taste
Description
My Interpretation Of A Dish I First Had Aboard "The Papillon" On The River Soane In Burgundy, France. It's Very Elegant And Tasty!
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