Lagrange maybaum RAC 700 Mode D'emploi page 15

TRUFFADE
(For 6 people)
Ingredients: 1.5 kg of potatoes; 1
onion; 1 kg of fresh Tome from the
Cantal in thin slices.
Braise the potatoes cut into cubes
or into thin slices lightly in some
margarine in a separate pan toge-
ther with the finely diced onion; let
cook for about 20 minutes, then salt
and pepper.
Fill the raclette pans with some of
the prepared potato mass and cover
with one or more slices of Cantal
cheese. Let it melt until a golden
brown crust is formed. Add green
salad.
Tip of the chef: the Roquefort truf-
fade is delicious as well. So why not
offer your guests beside the Cantal
some Roquefort cheese as well?
Then the choice is theirs!
CHEVROTTINE
(For 6 people)
Ingredients: 1.2 kg of raclette
cheese in thin slices; 12 potatoes;
250 g goat cheese in thin slices (2
small goat cheeses), black olives,
thyme.
Put a slice of goat cheese and a
slice of raclette cheese in the pans.
Let them melt until a golden brown
crust is formed. Make the cheese
slide onto your plate and spice with
some thyme. Add black olives and
the potatoes and enjoy.
Tip of the chef: vary the side
dishes. Some suggestions: sausage
products, green salads, small white
pickled onions, pickled cucumbers,
a touch of freshly ground white
pepper on the cheese, slices of
tomato or aubergine etc.
RACLETTE 4 SEASONS
(For 6 people)
Ingredients: 1.2 kg of raclette
cheese – mixed sausage products:
Bündner meat, raw or cooked ham,
sausage...- green salad – quail eggs
– small cubes of breakfast bacon.
Cook unpeeled potatoes in steam or
water. Let the cheese melt in the
pans, and add small cubes of bacon
according to taste.
Vary your side dishes according to
the time of the year:
* Spring: asparagus tips, cherry
tomatoes, carrots, kohlrabi, pota-
toes...
* Summer: celery, grilled bell
peppers, leaves of basil, pieces of
pineapple, courgettes, cauliflower...
* Autumn: small corncobs, walnuts,
hazelnuts, grapes, sweet chestnuts,
hearts of artichoke, breakfast bacon
and small onions.
* Winter: balls of minced meat,
roasted pieces of veal or tripe
sausage...
THREE-CHEESE-RACLETTE
(For 6 people)
Ingredients: 6 small goat cheeses
(crottins)
– 300 g Comté cheese
– 300 g Gouda
– 1 dried duck breast
– 4 slices of breakfast bacon
GB