How To Use Gruyere In A Sentence
- This then simmers for half an hour before being baked for an hour in a pan layered with very stale bread, Gruyere cheese, and the onion soup mixture.
- First, the chef prepares the ground with a barrage of giant popovers - steaming Yorkshire puddings as big as elephant knuckles, and weighted on their tops with crusts of Gruyère cheese.
- Slice the Gruyère thin and set aside.
- Crisp on the outside and buttery-soft and almost hollow on the inside, they are traditionally bun-sized, and flavoured with Gruyère.
- The original recipe suggests gruyère cheese, but I don't like that much and opted for a sharp English cheddar instead.
- An omelet bundle flecked with chives wraps up roasted mushrooms and melted Gruyère.
- Try radicchio and Roquefort, or watercress and Gruyère.
- I have used Italian Taleggio, French Cantal and Swiss Gruyère, and even goat's cheese on one occasion, to melt over the tender potatoes.
- If you simply crave cheese, the three-cheese melt of gruyere, fontina and goat cheese with roasted tomatoes $7.75 is tasty, or opt for the classic, American cheese on white bread, for $4.99. Childhood Favorites
- Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyère cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set. Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes
