Ce mai mancati?

...papanasi cu smantana si dulceata de visine .. ;)

ma pregatesc acum sa prajesc niste melci ;) sa vedem ce iese... :P

nu cad cam greu la ora asta?

vali_ a scris:

nu cad cam greu la ora asta?

melcii?

hm pai ii mananc cu salata... si pot lasa si pe maine... doar ca tre sa-i fac acum ca sunt f curioasa cum o sa iasa...

Pufuleţi.

ciocolat zenbaragji

estella a scris:

ma pregatesc acum sa prajesc niste melci ;) sa vedem ce iese... :P

..numai sa nu ii faci cu ulei..:)

..foloseste unt si ..vin alb..plus verdeturi, patrunjel, ceapa , dafin..cimbru si usturoi..e ceva de vis ..:D

laurent-III-rd a scris:

..numai sa nu ii faci cu ulei..:P

..foloseste unt si ..vin alb..plus verdeturi, patrunjel, ceapa , dafin..cimbru si usturoi..e ceva de vis ..:)

de fapt ma gandesc sa-i fac pane cu ou, faina, patrunjel, ceapa... sa nu se vada, ca sunt urati ;) da buni

estella a scris:

de fapt ma gandesc sa-i fac pane cu ou, faina, patrunjel, ceapa... sa nu se vada, ca sunt urati ;) da buni

Filet of Escargot "au Bleu de Langres" pentru 8 persoane .

8 pastry shells in the form of a cup.

4 dozen of escargots

0.5 litre of milk

35 grams of flour

35 grams of butter

0.15 grams of Landre's Blue Cheese

0.1 litre Bourgogne aligote

Salt, pepper and nutmeg.

The day before the dinner, drain the escargots (in case of canned escargots) and then marinate them in the Bourgogne aligote. The rest of the bottle can be used to make Kir as an aperitif. (Kir is black current cr�me with dry white wine).

The d-day make a light Bechamel sauce well seasoned with salt, pepper and grated Nutmeg.

Lightly warm the pastry shells in a tepid oven.

Heat the escargot in the wine with a pinch of salt to keep them some taste.

Drain the escargot, distribute them among the pastry shells and keep them warmed in the oven.

Crumble the Langres blue cheese and mix it with the Bechamel sauce that should be hot.

Pour it in the pastry shells.

Place the filled pastry shells on the plates with a spoonful of sauce on the bottom with a small twig of chervil and a cherry tomato on each plate.

Eat very hot with the rest of the Bourgogne aligote (if any remains or plan for another bottle that is not a luxury when eight are at the table).

Remark: Langres Blue cheese is difficult to find. You can also use other good blue cheeses such as Bleu d'Auvergne, Bleu des Causses, Fourme d'Ambert or Fourme des Monts Yssingelais.

incearca ..:P

prima cafea