Serves: 4 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 3 bags of chopped fresh talent (a mixture of basic odors: onion, carrot, celery, parsley) 50g. 20g of butter. flour 4 slices of rustic bread 100gr. Emmentaler 30g. grated parmesan salt pepper PROCEDURE -------------------------- Melt the butter in a saucepan and add the dowry.
Stew over low heat, stirring frequently: the vegetables should turn off but not toast. Sprinkle with flour, salt and pepper. Mix and pour 4 ladles of hot water. Bake for 20 minutes over medium heat. Remove the crust of bread and toast. Place it on the bottom of 4 individual plates and cover with thin slices Emmentaler.
Spread the vegetables and their broth over the bread and sprinkle the surface with grated parmesan. Bake at 200 degrees for 20 minutes. 
Stew over low heat, stirring frequently: the vegetables should turn off but not toast. Sprinkle with flour, salt and pepper. Mix and pour 4 ladles of hot water. Bake for 20 minutes over medium heat. Remove the crust of bread and toast. Place it on the bottom of 4 individual plates and cover with thin slices Emmentaler.
Spread the vegetables and their broth over the bread and sprinkle the surface with grated parmesan. Bake at 200 degrees for 20 minutes.
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