Now, my finished result is a far cry from that warm steaming bowl of heaven that I had on that chilly day in Paris, but I do have to say, despite all of the complications, it did hit the spot.
The oven is difficult to regulate, beef broth is unheard of here, and Gruyere is impossible to find, unless it is specially flown in, so all of that in account, this is what I got.
Oh, by the way, I am currently in love with Peter Reinhardt and his bread recipes. He has breadmaking down to a science and it is wonderful!
On top of a fabulous dinner, I was so excited to remember this afternoon that today is Mardi Gras! It was night to end the day with a French twist.