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(175° C)
(2.3 liters) diced bread, from three kinds of loaf
(5 deciliters) chopped celery
(1 deciliter) chopped onions
(0.5 deciliter) dried mushrooms, lightly crushed
(1.5 teaspoons) dried tarragon
(1 teaspoon) ground black pepper
(3.5 deciliters) broth
(5 deciliters) white wine
Dice and measure the bread. Place in a large casserole dish or two. Sautee onions and celery lightly. Mix vegetables and spices into bread cubes. Pour broth over the bread. Then pour as much of the wine over the bread as needed. Bake at 175° C for about 80 minutes.