Lagrange ÉLÉGANCE 399 001 Modo De Empleo página 43

ADVICE AND RECIPES
WARNING: never bring the stone into contact with overly
acidic foods such as vinegar, mustard, pickles, etc....
RACLETTES
Advice: choose a good raclette cheese. Plan on about 200 g
of cheese per person.
LA RACLETTE (For 6 people)
Ingredients: 1.2 Kg of raclette cheese cut into thin slices; 12
potatoes; choice of cold cuts (cooked ham, cured ham,
smoked ham, dried meat, dried beef cut into thin slices, dry
sausage, etc.); various accompaniments (small white onions
in vinegar; pickles).
Put one or several slices of raclette cheese on the pans. Leave
to melt until a light golden crust forms on the surface.
Accompany with cold cuts, green lettuce, small white onions,
pickles, mushrooms, a touch of ground white pepper on the
cheese, thin-sliced tomatoes, eggplants, etc. Serve a dry
white wine from Savoy (Apremont, Abymes, Chignin or
Roussette).
LE BERTHOUD (For 6 people)
Ingredients: 1.2 Kg of Abondance cheese cut into slices of
about ½ centimeter; 12 potatoes; choice of cold cuts
(cooked ham, cured ham, smoked ham, dried meat, dried
beef cut into thin slices, dry sausage, etc.); various
accompaniments (small white onions in vinegar; pickles).
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Put one or several slices of Abondance cheese on the pans.
Leave to melt until a light golden crust forms on the surface.
Accompany with cold cuts, green lettuce, a dry white wine
from Savoy...
LA TRUFFADE (For 6 people)
Ingredients: 1.5 Kg of potatoes; 1 onion; 1 Kg of Tome fraîche
de Cantal cut into thin slices.
In a separate skillet, brown the potatoes cut into cubes or thin
slices with the minced onion in a little margarine; cook for
about 20 minutes. Add salt and pepper.
Put this preparation on the raclette pans, cover with one or
several slices of Cantal. Heat until a light golden crust forms
on the surface. Accompany with green lettuce.
Chef's hint : the Truffade au Roquefort yields excellent results
so why not offer Roquefort and Cantal to your guests. Let
them choose!
LA CHEVROTTINE (For 6 people)
Ingredients: 1.2 Kg of raclette cheese cut into thin slices; 12
potatoes; 250 g of goat cheese cut into thin slices (2 small
cheeses), black olives, thyme.
Put a slice of goat cheese and a slice of raclette cheese in the
pans. Let it melt until a light golden crust forms on the
surface. Slide it onto your plate and sprinkle with thyme. Eat
with a few black olives and potatoes.
Chef's hint : vary the accompaniments. A few suggestions:
cold cuts, green lettuce, small white onions, pickles,
mushrooms, a touch of ground white pepper on the cheese,
thin-sliced tomatoes, eggplants, etc.
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