Lagrange 129013 Mode D'emploi page 58

SUGGESTIONS
Raclette: one essential factor: choose a cheese that is good for
raclette. Cut fairly thin slices, 6 cm x 6 cm.
Let them melt in the trays until a light, golden crust forms on the surface.
Accompany with potatoes cooked in their skins (keep them warm on
the stone or on the plaque à crêpes) cured ham, smoked ham, dried
meat, or viande des Grisons cut into thin slices. Use your imagination:
small white onions, pickles, mushrooms, a little white pepper ground
on the cheese, sliced tomatoes, eggplant, etc.
Stone: as vegetables are slower to cook than meat, we advise
putting all of your vegetables to be cooked on the stone. When they
have cooked for some time, group them in one corner to make room
for the meat or fish. For the preparation of the meat, you can ask your
butcher to cut very thin slices.
Crêpes: a simple and universal recipe: 250g of flour, 2 eggs,
3 tablespoons of sugar, 25g of butter, 1/2 coffee spoon of fine salt, 3
tablespoons of oil, 1 tablespoon of rum, and 1/2 liter of milk.
In order to obtain very thin crêpes, the dough must be very liquid.
The clearer the dough, the lighter the crêpes will be. Don't hesitate
to add 1 or 2 glasses of water if necessary.
Grill: for vegetables: choose healthy and fresh food. Wash and dry them
before grilling them. For meat and cold cuts: be sure to use thin slices.
RECIPES
RECIPES FOR RACLETTE
Advice: choose a good raclette cheese. Plan on about 200 g
of cheese per person.
LA RACLETTE (FOR 6 PEOPLE)
Ingredients: 1.2kg of raclette cheese cut into thin slices; 12 potatoes;
choice of cold cuts (cooked ham, cured ham, smoked ham, dried meat,
dried beef cut into thin slices, dry sausage, etc.); various accompaniments
(small white onions in vinegar; pickles).
Cook the potatoes in their skins. Put them in a dish (with a little water
at the bottom) and put it on the upper tray. Put one or several slices
of raclette cheese on the pans. Leave to melt until a light golden crust
forms on the surface. Accompany with cold cuts, green lettuce, small
white onions, pickles, mushrooms, a touch of ground white pepper on
the cheese, thin-sliced tomatoes, eggplants, etc. Serve a dry white
wine from Savoy (Apremont, Abymes, Chignin or Roussette).
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