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La Belle Cuisine

Gigi’s Garbure au Gratin

3 quarts chicken stock

Bouquet garni:
8 peppercorns
6 sprigs parsley
2 bay leaves
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
6 cloves garlic

1 pound lean slab bacon, cubed
1 large head cabbage, shredded
1 pound lean ham, cubed
2 cups parboiled navy beans
2 large onions, chopped
4 large boiling potatoes, peeled, cubed
3 celery stalks, sliced
3 carrots, peeled and sliced
1/2 pound fresh green beans,
in 1-inch pieces
1/2 cup dry Sherry
Salt, pepper

Au Gratin:
8 rounds thick bread, toasted;
1 pound freshly grated Gruyère cheese

In a large pot add bouquet garni and slab bacon to chicken stock and
bring to simmer. Add shredded cabbage, ham, beans and onion. Simmer
1 hour. Add potatoes, celery and carrots. Simmer 15 minutes more. Add
green beans and Sherry and simmer 5 minutes more. Remove bouquet
garni. Add salt and pepper to taste.
Ladle into individual ovenproof bowls. Top with a toasted bread slice and cover generously with grated cheese. Place under broiler 2 to 3 minutes.
Serve immediately. 8 servings.

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