An idea of fodder macaroons ..
Simply macaroons a little larger than the standard in which we put pastry cream, put on fresh fruit or frozen, put the home little eh hop the turn is playing ....
I advice to catch them at the last moment so as not to soggy the hulls that hate the humidity !!!
Ingredients (4 servings): - 1 Morteau sausage (or 2 of Montbéliard) - 1 Mont d'Or (round wooden box of about 500 g) - 1 kg of gratin potatoes - 2 shallots - 1 clove garlic - salt and pepper to cook Morteau sausage (about 30 minutes)...
First, thanks to Josette Morin who gave me the recipe. Ingredients/for 6 people 40 cl crème fleurette 10 cl of milk 3 sheets of gelatin 1 teaspoon of liquid vanilla 70 g of sugar Carambar sauce: 16 Carambars 20 cl of cream ......
Recipe made with leftovers so the proportions are not specified ... Ingredient A rest of shells Rest of Bayonne ham Rest of raclette cheese Creme 1 briquettes Preheat the oven to 200 ° In a furnace to deposit half of ......
Ingredients 1 kg of pork belly 1.5 liters of beef broth 28 g of salt 10 g of white pepper 5 g of four spices Cut the meat and lightly grill it, Add the broth and cook for 3 hours 45 minutes on a fire sweet, mixing very ......