MAYBAUM Lavas Mode D'emploi page 18

GB
RECIPE OF TARTIFLETTE
Serves 6
Ingredients: 1.5 kg potatoes; 250 g
lardoons, cubed; 1 onion, minced; 2
Reblochon de Savoie cheeses.
In a separate pan, brown the lardoons
and onion in a little margarine. Add the
potatoes, diced or fi nely sliced, and
cook for approximately 20 minutes.
Add salt and pepper to taste. Transfer
the mixture to a heat-resistant dish
and place on the upper tray to keep
warm.
Slice the Reblochon in two horizontally.
Place one piece in each pan with the
cut side facing up. Put the pan on the
element and allow the cheese to heat
for several minutes. Remove the pan
and use a spoon to scoop the melted
portion of the Reblochon onto a plate
with the meat and potato mixture.
Return the pan to heat and continue
melting the remaining cheese. Serve
with cured raw ham, dried meat, sau-
sage, salad, cocktail onions and pickles
along with a dry white Savoy wine.
Chef's hint: try adding a dash of fresh
cream to the lardoon and potato mix-
ture...
REBLOCHE WITH APPLES
Serves 6
An original recipe combining sweet and
salty fl avours...
Ingredients: 2 Reblochon de Savoie
cheeses; 10 Russet or similar apples.
Cut the apples into rounds, removing
all pieces of core and seeds. Brown in
a lightly greased pan. Transfer the app-
les to a heat-resistant dish and place
on the upper tray to keep warm.
18
Slice the Reblochon in two horizontal-
ly. Place one piece in each pan with
the cut side facing up. Put the pan
on the element and allow the cheese
to heat for several minutes. Remove
the pan and use a spoon to scoop the
melted portion of the Reblochon onto
a plate with some of the cooked apple
mixture. Sprinkle with a little cinna-
mon if desired. Return the pan to heat
and continue melting the remaining
cheese.
RECIPES
USING RACLETTE PANS
Suggestions: Select a nice Raclette
cheese. Plan for approximately 200 g
of cheese per person.
LA RACLETTE
Serves 6
Ingredients: 1.2 kg Raclette cheese
cut into thin slices; 12 potatoes;
variety of cold meats (e.g., cooked
ham, cured raw ham, smoked ham,
dried meats, Grisons meat cut into thin
strips, sausage); side dishes as desired
(cocktail onions or other pickles/chut-
neys).
Cook the potatoes in their skins and
then place them on the upper glass
tray in a heat-resistant dish containing
enough water to cover the bottom. Add
one or more slices of Raclette cheese
to each pan. Heat the cheese until
its surface forms a thin, golden crust.
Serve with the cold meats, salad,
cocktail onions, pickles and chutneys,
mushrooms, a dash of ground white
pepper on the cheese, sliced tomatoes
or aubergines, etc., accompanied by
a dry white Savoy wine (Apremont,
Abymes, Chignin or Roussette).