Lagrange Super 2 - Additional Recipes; Savoury Waffles and Wafers; Toasted Sandwich Recipes

SAVOURY
WAFFLES WITH HAM
500g of our – 200g of nely chopped ham – a pinch of salt – 3 or
4 eggs – 1 sachet of baking powder – 125g of butter – ¾ L of liquid
(water, milk and, if you wish, a glass of dry white wine).
Pour the our into a terrine dish. Add the salt and egg yokes.
Beat with a whisk together with the water (having dissolved the
baking powder in the water) and white wine. Add the melted butter.
Beat once more. Add the nely chopped ham. Then fold in the egg
whites, having beaten them stiff. Leave to stand for ½ and hour.
Eat the wafes immediately after cooking.
WAFERS
(or bricelets or dry wafes)
The results are always better when using ordinary our rather than
cake our.
BRICELETS DE DIVONNE
4 eggs – 200g of sugar – 250g of melted butter – the zest from
2 lemons – 250g of our – a pinch of salt.
Beat the eggs, then add the sugar, melted butter, lemon zests,
salt and sifted our. The batter will be runny. Leave to stand for
24 hours in a cool place. Place a quantity of batter the size of a
walnut on the plate.
TOASTED SANDWICHES
Always put a pat of butter at the exterior of each slice of bread.
TOASTED CHEESE CANAPES
Gruyere, Chester or any other type of cheese you can grate. Beat the
following in a saucepan:
30g of butter – 30g of our – ¼ litre of milk – 2 egg yokes.
Mix and gradually add
50g of grated cheese. Add seasoning and
spread the batter on slices of French bread or white loaf (1cm thick).
CROQUE-MONSIEUR
Garnish a slice of bread with grated gruyere. Place a slice of ham on
top of the gruyere. Cover with more gruyere and place the second
slice of bread on top.
CROQUE "COCOTTE"
Make a hollow in the rst slice of bread with the back of a spoon,
break an egg into it and add seasoning (salt and pepper). With the
spoon, make a similar hollow in the other slice of bread and place
it on top of the egg.
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ENG