3 tablespoons unsalted butter
4 cups yellow, julienned
Freshly ground black pepper
1 tablespoon chopped garlic
Dash of dry sherry
Dash of Worcestershire sauce
8 cups beef stock
8 slices of toasted French bread (about 1-inch thick)
2 cups Duck Rillette, recipe follows
8 slices of Gruyere cheese
2 teaspoons chopped fresh parsley leaves
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