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Old 01-02-2008, 12:21 AM   #11
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Location: Michigan
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The recipe sounds great, I do something similar but with sliced potatoes (Gratin Dauphinese). Two suggestions for step II: Add a bit of nutmeg to the roux for flavor and sautee the onions separately to avoid overcooking the butter.
Thank you for sharing this recipe.

"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
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