Lagrange evolution Manual page 48

RECIPES USING REBLOCHONNADE PAN
Note: for these recipes, use the large round pan.
LA REBLOCHONNADE
Serves 6
Ingredients: 2 Reblochon de Savoie cheeses – 12 potatoes – variety
of cold meats (e.g., cured raw ham, smoked ham, dried meats,
Grisons meat, sausage) – side dishes as desired (cocktail onions,
pickles/chutneys, salad, etc.).
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. Slice the Reblochon cheese in two horizontally.
Place one piece in each large round pan with the cut side (flesh of
the cheese) facing up. Put the pan on the element and allow the
cheese to heat for several minutes. Remove the pan and use a spoon
to scoop the melted portion of the Reblochon onto a plate of peeled
cooked potatoes. Return the pan to heat and continue melting the
remaining cheese. Serve with cured raw ham, dried meat, sausage,
salad, cocktail onions and pickles.
Ingredients: 1.5kg potatoes – 250g lardoons, cubed – 1 onion,
minced – 2 Reblochon de Savoie cheeses.
In a separate pan, brown the lardoons and onion in a little margarine.
Add the potatoes, diced or finely sliced, and cook for approximately
minutes. Add salt and pepper to taste. Transfer the mixture to
20
a heatresistant dish and place on the upper tray to keep warm.
Slice the Reblochon in two horizontally. Place one piece in each
pan with the cut side facing up. Put the pan on the element and
allow the cheese to heat for several minutes. Remove the pan and
use a spoon to scoop the melted portion of the Reblochon onto
a plate with the meat and potato mixture. Return the pan to heat
and continue melting the remaining cheese. Serve with cured raw
ham, dried meat, sausage, salad, cocktail onions and pickles along.
Chef's hint: try adding a dash of fresh cream to the lardoon and
potato mixture.
48
LA TARTIFLETTE
Serves 6