Preparation

• 将架子放在烤箱的中心，加热至375°F。将叶子从木瓜茎上剥去，然后将茎放在一边。填充大约三分之二的大锅中，里面充满了水，并用高火煮沸。加入一半的甜菜叶，煮，搅拌，直到枯萎，约1-1/2分钟。用开槽的勺子将叶子从水中取出，转移到碗中，然后用剩余的叶子重复。冲洗冷水下的叶子；然后，分两批工作，用双手挤压叶子以去除多余的水（不要用毛巾拧紧）。粗切叶。冲洗锅。
• Thinly slice the chard stalks crosswise. In the same pan, melt 1/2 Tbs. of the butter over medium heat, add the stalks, and cook, stirring occasionally, until crisp-tender, about 6 minutes; spread in the bottom of a 1-1/2-quart casserole.
• Melt 1-1/2 Tbs. of the butter in the saucepan over medium heat. Add the shallots, 1/2 tsp. salt, and 1/4 tsp. pepper, and cook, stirring often, until tender but not browned, about 4 minutes. Add the flour and cook, stirring, until thickened slightly, about 1 minute. Gradually whisk in the warm broth. When all of the broth has been added, bring to a simmer and cook, stirring constantly, until slightly thickened, about 5 minutes. Stir in the chopped chard leaves and cook, stirring, until heated through and the liquid is slightly reduced, 1 to 2 minutes. Season to taste with
  salt and pepper. Spread the chard mixture evenly in the casserole.
• 在一个小锅中，融化剩余的3汤匙。牛油。将面包片放在一个中等大小的碗中，然后将一半的黄油淋在上面；折腾并重复。将奶酪撒在上面，然后再次折腾。（您可以提前两天准备砂锅。盖上砂锅和面包盖，然后冷藏。让木糖在烘烤前在室温下站立。将剩余的奶酪撒在上面的碗中。烘烤，直到面包很好地烤和酥脆，大约20分钟。用箔纸松散地帐篷，再烘烤约5分钟，或者直到甜碎混合物的中心变热为止。温暖。