Lagrange Grill' Pierre Series Manual page 47

RECIPES
(yield: six servings)
ACAPULCO STONE
Ingredients: 1kg rumsteck – 2-3 tbsp oil – 500g bacon – 1 red
pepper – 2 cloves garlic – 1 green pepper – curry, salt, pepper.
Cut meat into thin slices - cm wide and
2 4
Dice the peppers and bacon finely. Crush the garlic with the salt,
pepper and curry and add the oil. Mix with the meat in a bowl.
Start the vegetables cooking first, then the meat.
NIÇOISE STONE
Ingredients: 1.2kg of veal filets cut into strips – 2 courgettes –
2 tomatoes – 2 aubergines – ½ sweet pepper – 2 large onions,
diced – 3 tbsp olive oil – salt, pepper, paprika.
Mix the veal strips in a bowl with the olive oil and vegetables. Stir in
the salt, pepper and paprika. Cook in small portions.
. - . cm thick.
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BOURGUIGNONNE STONE
Ingredients: 250g veal kidneys – 250g veal loins – 250g ribeye
steak – 250g veal liver – 250g pork liver – salt, pepper, shallot wine
vinegar – ¼ L poultry bouillon – red wine and 5 cloves.
Cut the meats into strips and mix in a bowl with the salt, pepper and
shallot wine vinegar. In another container, mix the poultry bouillon
with cl of wine and the cloves, letting this mixture sit for at least
25
30 min to allow the flavour of the cloves to permeate. Cook the
meat. Spoon the bouillon onto the meat immediately before serving.
ISLAND STONE
Ingredients: 400g monkfish – 1 can diced pineapple – 400g sole –
4 kiwis – 2 limes – ½ glass rum liqueur.
Cube the fruit and mix with the fish strips in a bowl. Add the
rum liqueur and the juice of the limes. Let sit for
small portions.
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30 min. Cook in