Lagrange Raclette 8, Instruction Book

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57
LE BERTHOUD (FOR 6 PEOPLE)
Ingredients: 1.2kg 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).
Cook the potatoes in their skins. Put them in a dish (with a little water
at the bottom) and put it on the upper tray. 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: 1.5kg of potatoes; 1 onion; 1kg 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 in a heatresistant dish and
place it on the upper plate to keep it warm.
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 CHEVROTINE (FOR 6 PEOPLE)
Ingredients: 1.2kg of raclette cheese cut into thin slices; 12 potatoes;
250g of goat cheese cut into thin slices (2 small cheeses), black olives,
thyme.
Cook the potatoes in their skins; put them in a dish (with a little water
at the bottom) and put it on the upper tray. 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.
RECIPES FOR THE STONE
The ingredients for a dinner with the stone are:
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Meat (as lean as possible): Beef : filet, steak - Veal : cutlet, filet -
Poultry : cutlet, filet, minced chicken, turkey, duck filet - Pork :
filet, roast, chops, bacon.
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Fish: fish filets or slices (e.g.: salmon).
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Shellfish: lobster, crayfish, scallops, shrimp, etc.
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Vegetables: mushrooms in thin slices, zucchini in thin slices, green
or red peppers for flavor and appearance, tomatoes cut in two...
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Accompaniments: sauces, mayonnaise, lemon, persillade, garlic,
curry, herbes de Provence...
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Fruit: apples, pears, bananas…