Parisian gratin dumplings

Serving size: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

4 whole eggs
250ml milk
100g grated white cheese
150g sifted flour
100g butter
1 pinch of nutmeg
Salt and ground white pepper

For the sauce:
100g butter
1 small shallot, finely chopped
200ml double cream
100g grated Gruyère cheese
Pinch of paprika

Featured in:
March 2012

In a thick and deep pot, heat the milk. When boiling, add the butter cut in pieces and 1 teaspoon of salt.

Remove from the heat and add the flour all at once.

Mix quickly and let it dry for one minute at low heat.

Let it cool a bit, then add the eggs one by one, mixing well between each egg. Add the grated cheese, nutmeg, salt and pepper.

To make the sauce, melt the butter in a pan, add the chopped shallot and cook for 1 minute. Add the paprika and the cream and set aside.

Place the mixture in a piping bag with a straight nozzle and gently squeeze. With a knife, cut little half-inch dumplings and place in boiling, salted water. Cook until they float then strain with a spider and place in the baking dishes you previously buttered.

Pour the sauce and sprinkle with the grated cheese. Bake at 190C for 3-4 minutes.

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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less