Suitable For allergy To gluten-free, low lactose, wheat, rye, barley, oats, spelt, spelt, triticale Pour hot water over the millet, bubble in the clear soup and swell at low temperature for 20 min. Cool briefly and mix with eggs, whipped cream and soy sauce. Fill into a gratin dish, cover with butter flakes and bake in the oven at 220 c for 20 min.
Cut the camenbert into strips and cover the gratin with them.
Bake for another 5 minutes and serve on the spot.
Garnish: Green leaf salad and tomato sauce.
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