Stuffed Peasant Bread – *

(*) Stuffed farmhouse bread with marinated herbs and onion mustard.

To make the bread the day before, wrap the baguette tightly in plastic wrap and let it rest overnight.

For the filling, remove the crust from the toast, cut into cubes and place in a large enough bowl. Pour the milk over it and soak the bread cubes in it.

Melt the butter in a frying pan and sauté the onion cubes in it at low temperature until soft.

Stir in the eggs, mustard, lemon zest and some freshly grated nutmeg. Add the minced meat, the egg mixture and the onion cubes to the soaked bread form and mix everything together well. Season the minced meat mixture with pepper, cayenne pepper, salt and marjoram, stir in the parsley (*), knead together a little by hand.

Take the baguette out of the foil and cut it lengthwise into very thin slices. Spread the filling on half of each slice, about 1 to 1 1/2 cm thick, and fold the second half over the top.

Heat the oil in a frying pan and fry the stuffed bread pieces at a very moderate temperature until golden brown on both sides. Drain on kitchen roll.

To serve, stir the juice of one lemon and zest in a small baking bowl with the olive oil and season with salt and pepper. Marinate the herb leaves in it. Fold in sauteed diced onion, if desired.

Place the stuffed farmhouse bread on warmed plates and serve.

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