For 6 people
For 6 people
Boil the diced pattypan squash in salted water for 20 minutes, then drain them.
Whisk the egg yolks with the milk, add the grated Gruyère cheese, spices and sugar.
Beat the egg whites until stiff and fold them into the mixture.
Blend the diced pattypan squash, then mix them with the mixture, and add the butter.
Put the mixture in a buttered dish, sprinkle with grated Gruyère cheese
Bake and brown.
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