Lagrange 439 601 Betriebsanleitung Seite 89

with the crushed hazelnuts or other nuts, the third with the cumin or
sesame seeds and the last with the powdered pepper or paprika.
Turn over each cheese and repeat on other side. Arrange on a plate
and serve with country-style bread as the cheese course.
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Cervelle de Canuts (serves 6)
This Lyonnaise specialty is very easy to prepare.
Ingredients: 1 large faisselle made from 1 L of UHT whole cow's
milk • 1 • 20 cl container crème fraiche, 200 g shallots
chives • 1 bunch parsley • 1/2 bunch chervil
white wine • salt and pepper to taste.
Prepare your faisselles 48 hours in advance following the
instructions (including approx. 1 day or overnight for drainage).
Note that your cheese should be quite dry (drain as much whey
as possible). Wash and fi nely mince the herbs and shallots. Beat
together the cream, white wine, oil and cheese; season with the
salt and pepper and add the herbs and shallots. You may serve this
dish with boiled or ember-baked potatoes or spread generously
on bread.
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Tsatziki (serves 6)
Ingredients: 1 large faisselle made from 1 L of UHT whole or half-
skim cow's milk • 1 tbsp thick cream
fresh mint • 2 cloves garlic • 1 tbsp mustard
and pepper to taste.
Prepare your faisselles 48 hours in advance following the instructions
(including approx. 1 day or overnight for drainage). Peel and seed
the cucumbers and then grate them, add coarse salt and drain in
a sieve for several hours. Whip the faisselle to make a nice, smooth
fromage blanc that is not too dry (add a little whey as needed).
• 1/2 bunch
• 1 dl oil • 1 dl dry
• 2 cucumbers • 1 bunch
• 1 tbsp olive oil • salt
Add the crème fraiche. Next add the garlic (pressed in advance),
fi nely chopped mint, mustard, oil and salt and pepper. Press the
grated cucumber in a cloth to remove any remaining water. Lastly,
add the grated cucumber to the mixture.
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Waffl es with Salmon and Dill Fromage Blanc Sauce (Serves 4)
Ingredients:
1 large faisselle made from 1 L of UHT whole or
half-skim cow's milk
1 bunch dill • salt and pepper to taste
salmon.
Waffl e dough: 500 g fl our
milk) • 125 g butter •
Prepare your faisselles 48 hours in advance following the
instructions (including approx. 1 day or overnight for drainage).
Pour the fl our into a mixing bowl and add the salt, yeast and eggs.
Beat with a whisk to incorporate the liquid. Add the butter that you
have melted and left to cool. Whisk until the batter is completely
uniform. Leave to stand for 30 to 60 minutes. Prepare the fromage
blanc mixture during this time. Whip the fromage blanc until it
has a nice, smooth texture that is not too dry (add a little whey
as needed). Add the mustard, lemon juice, salt and pepper and
minced dill. Cook the waffl es only immediately before serving so
they do not go soft. Cover them with the fromage blanc sauce and
a piece of salmon and serve as an appetizer with a mesclun salad.
You may also cut the waffl es in halves or quarters to serve as hors
d'œuvre.
We recommend using a
waffl es are soft and scrumptious inside and pleasantly crispy
outside!
88
• 1 tbsp mustard • juice of 1/2 a lemon
• 4 nice pieces smoked
• 1 packet yeast • ¾ L liquid (water, beer,
3 to 4 eggs.
waffl e iron to make sure your
•