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2005oct1

Hot foam in St-Agur, sauce in mushrooms

Posted by Mercotte, on October 1st, 2005
in categories: Entered, entered hot

Not a lot of time at present, therefore a small quick entrance is the welcome!
I accompany these small custards of my so quickly made basic sauce , to which I add, at the time of serving crude small strips of button mushrooms.

The recipe: for 4 persons
Spread 4 ramekins with butter,
to store expenses in during the preparation of the ship's apprentices, it will make easier
turning out!
Mix 2 eggs finely in the blender
entireties + 2 yellow + 20cl of light single cream + 75g of Saint Agur + 25g of
blue cheese crushed in the fork, 2cs of carved, muscat chive, Tabasco.
Pour the apparatus into ramekins
and to cook them in the bath - marries to 200 20mn about. Prove with the aid of a pike
the good degree of cooking.
Make a basic sauce and there
incorporate out of the fire at the time of serving small strips of button mushrooms
expenses.
Turn custards out of the tin on
dinner plates and to encircle them with a cord of sauce, to decorate the top of
carved chive and of one cerneau of nut.

Enjoy your meal!

R trolien <
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13 Grains of Salt deposited for hot Foam in St-Agur, sauce in mushrooms

  1. 1 Posted by Choupette

    Quickly made made well!

  2. 20/20

    it is undoubtedly introduced well and tr s token!

  3. humm, this has delightful air!!

  4. information

    sil you were plait, and to me only, give me the basic recipe in sauce? the one who accompanies the hot foam in St Aygur.
    Very many thanks


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