Lagrange evolution Manual page 50

LA RACLETTE
Serves
Ingredients: 1.2kg 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:
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...
*
SAISONS
4
6
50