Lagrange Transparence 00920 Serie Notice page 40

RECIPES
Suggestions: Select a nice Raclette cheese.
Plan for approximately g of cheese per person.
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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/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.
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.
LA RACLETTE SAISONS
(Serves 6)
4
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:
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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...