Lagrange Raclette Transparence 8 Mode D'emploi page 31

LES RACLETTES Transparence:LAGRANGE
The vendor's legal warranty obligations in no way exclude
the Manufacturer's legal warranty obligations relating to
faults or manufacturing defects in accordance with Article
1641 and subsequent articles of the French Civil Code.
In the event of a breakdown or malfunction, contact your
retailer.
In the event of a technical fault occurring within 8 days of
purchase, the appliance may be exchanged. After this
period, it is repaired by LAGRANGE's after-sales service
Recipes
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Suggestions: Select a nice Raclette cheese. Plan for
approximately 200 g of cheese per person.
LA RACLETTE
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/chutneys).
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.
16/07/08 14:05
Serves 6
Page 31
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).
Ingredients: 1.2 kg Raclette cheese; variety of cold meats
(e.g., Grisons meat, cooked or cured raw ham, sausage);
salad; quail eggs; smoked lardoons, cubed.
Steam or boil the potatoes in their skins. Halve the
potatoes and place them on the upper glass tray to keep
warm in a heat-resistant dish containing enough water to
cover the bottom. Heat the cheese in the pans until it
begins to melt and add the smoked lardoons.
Serve with side dishes depending on the season:
* Spring: asparagus tips, cherry tomatoes, carrots, turnips,
potatoes...
* Summer: celery stalks, grilled sweet peppers, basil
leaves, pineapple pieces, courgettes, cauliflower...
* Autumn: sweet corn, nuts, hazelnuts, raisins, sliced
chestnuts, artichoke hearts, smoked lard, cocktail onions...
* Winter: meatballs, sliced roasted veal or chitterlings...
30
LA RACLETTE 4 SAISONS
Serves 6