Lagrange ELEGANCE Instruction Book page 45

LAGRANGE Ele?gance MODIF:LAGRANGE Grill'Pierre
RACLETTE 4 SEASONS (For 6 people)
Ingredients: 1.2 kg of raclette cheese – Mixed cold cuts:
dried beef, cured or cooked ham, dry sausage...- Green
lettuce – Quail eggs – Small smoked lardons.
Steam or boil the potatoes without removing the skin. Melt
the cheese in the pans, possibly adding the small smoked
lardons.
Vary your accompaniments depending on the season:
* Spring: asparagus tips, cherry tomatoes, carrots, turnips,
potatoes, etc.
* Summer: celery stalks, grilled peppers, basil leaves, pieces
of pineapple, zucchini, cauliflower
* Autumn: mini ears of corn, walnuts, hazelnuts, grape seeds,
pieces of chestnut, artichoke hearts, smoked bacon and
small onions.
* Winter: meatballs, pieces of roast veal or chitterlings, etc.
RACLETTE WITH THREE CHEESES For 6 people
Ingredients: 6 crottins de chèvre – 300 g of comté – 300 g of
gouda – 1 dried duck breast – 4 slices of side bacon
1 bunch of grapes – 8 morels– 4 tablespoons of pine nuts –
4 tablespoons of raisins, 4 tablespoons of walnut kernels,
2 tablespoons of olive oil, salt, pepper.
Slice the side bacon and the duck breast. Put it on a plate and
sprinkle with a spoonful of oil.
Put the nuts, raisins (washed) and morels on a plate. Cut the
crottins in half, oil them. Cut the gouda and the comté into
slices. Put them on a serving plate.
Put all of the Ingredients on the table so that the guests can
melt the cheeses in the pans, adding the ingredients of their
choice.
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RACLETTE WITH APPLES (For 6 people)
Ingredients: 1.2 Kg of Raclette cheese cut into thin slices; 10
"Reinette" or "Canada" apples.
Cut the apples into round slices, removing the central part
containing the seeds. Then brown them in a skillet with a little
fat..
Put 2 to 3 slices of apple in the pans then add a slice of
cheese. Let melt. You can sprinkle on a little cinnamon.
Enjoy...
Advice and recipes
Cooking on stone is fully in keeping with the current trend
toward light, dietetic, healthy and natural eating, because it
leaves intact all of the flavors and vitamins of foods. Stone
accumulates heat and then releases it slowly and uniformly
during the cooking.
The ingredients for a "stone supper" are:
Meat: (preferably less fatty)
Beef: filet and steak. Veal: escalope, filet. Poultry: escalope,
filet, émincé of chicken or turkey, aiguillette or filet of duck.
Pork: filet, roast, chops, bacon.
Fish: all fish in filets or slices (e.g.: salmon).
Shellfish: langoustines, crayfish, scallops, bay scallops,
gambas, etc.
Vegetables: thin-sliced mushrooms, round-sliced onions, thin-
sliced zucchini, green or red peppers for the flavor and the
pleasure of the eyes, small tomatoes cut in two, etc....
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COOKING ON STONE