Recipe - Gratin Du Soleil

1 Clove garlic; slightly
crushed
Clarified butter
Flour
Three fourths pound Zucchini; cut or sliced up 1/4"
Three fourths pound Eggplant; cut or sliced up 1/4",
salted and dried of
moisture
One fourth tablespoon Dried basil
2 tablespoon Grated Swiss cheese
2 Egg yolks
1 cup Whipping cream
Salt
Freshly ground white pepper
1 pn Freshly grated nutmeg
One fourth teaspoon Dried oregano

Preheat oven to 400. Butter a 12inch oval gratin dish. Vigorously rub the
garlic into the bottom of the dish. Discard garlic. Lightly flour the
eggplant slices and saute with the zucchini slices in clarified butter.
Arrange alternating layers of eggplant and zucchini in the dish. Combine
the yolks and cream in a bowl. Season with salt and pepper. Add the nutmeg,
oregano and basil. Pour over the vegetables in the dish. Sprinkle with
grated cheese. Bake in preheated oven until tender and golden brown, about
15 minutes. Serve warm.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.