On Aug 29, 6:56*pm, "Malcom \"Mal\" Reynolds" <atlas-
> wrote:
> In article >,
> *A Moose in Love > wrote:
>
> > It wasn't made with Gruyere cheese. *The broth was ladled into a bowl
> > (a French Onion Soup bowl). *A Holland Rusk (they are toasted rounds
> > that fit perfectly on an onion soup bowl) was placed on top of the
> > bowl. *Then parmesan cheese (the cheap grated stuff) was mixed with
> > some onion soup broth to make a paste. *This was heaped on top of the
> > rusk. *The bowl with cheese and rusk was placed under a broiler until
> > the whole thing was golden brown. *It worked well. *Very tasty.
>
> and your recipe for bologna and cheese sandwich is to get two slices of bread,
> slather with mustard/mayonnaise, place a piece of bologna and a slice of cheese,
> then eat?

Sounds good. I use veal bologna though with a very old cheddar
cheese. Some 'artisan' bread. No mustard, or mayo. They're not
needed. A bit of unsalted butter and Bob's your Uncle.