Preparation
Sauté the chopped onion in butter.
Add the broth and bring to a boil.
Sprinkle the barley into the boiling liquid.
Cook for 15 min until almost all the broth has evaporated.
The barley should be cooked but still firm.
Add the ham.
Butter a gratin dish.
Pour the mixture into the gratin dish.
Adjust seasoning.
Beat the cream with the egg yolks.
Cover the surface of the dish with this mixture.
Bake in a preheated oven at 180°C.
Recipe taken from the book: "Cuisine & Traditions au Pays de Fribourg", Editions la Sarine.
For 4 people
Preparation : 30 to 45 min
Cooking : 20 to 30 min
Ingredients and products
- 300 g barley
- 1 onion
- 50 g butter
- 75 cl stock
- 25 cl cream
- 2 egg yolks
- 200 g ham, diced
- salt and pepper
