Into each guest’s plate put a slice
of bread and with a ladle carefully
take out an egg (they should be
poached) and a portion of the
vegetables, and place it on the slice
of bread, with some of the bouillon.
From Reboul’s La Cuisinière
ProvençaleBUREK
Burek are little pastries filled
either with a mixture of spinach or
fresh cream cheese flavoured with
mint. They are of Turkish origin.
The pastry used is called ‘fila’,
which is something like flaky