Toast filled with Gruyère cream, anchovies and lettuce fricassee.
- 16 slices of bread for toast
- 4 egg yolks
- Lemon juice
- Salt and pepper
- Gruyère: create a cream by melting the cheese in a bain-marie with milk.. Add 4 anchovies in the lukewarm cream by blending them with an immersion blender.
- Fricassee: in a mixing bowl, beat the egg yolks together with the juice of half a lemon and a pinch of salt and pepper. Continue stirring quickly by cooking in a bain-marie in simmering, steaming water until it starts to thicken. Take care not to tear or cook the egg, stirring it constantly to create a smooth and even sauce.
- Bread: toast bread on a hot plate or in a toaster.
Fill the toasted bread with the lukewarm Gruyère cream and lettuce seasoned with fricassee sauce.