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LA FICELLE PICARDE return at the list of the receipts
Receipt for 4 people
Ingredients
120 gr. of flour
2?ufs
2 milk glasses
2 ham sections
250 Mushroom gr.
200 of grated Gruyere
1 dl of cream
¼ of liter of milk
220 butter gr.
Salt, pepper
Preparation
1) For the pancake batter
Put 100 gr. of flour in a salad bowl, made a well, break there the?ufs.
Mix well by adding 2 milk glasses little by little and a salt pinch.
You must obtain a smooth paste and a not very thick.
Let put back the paste.
2) To prepare mushrooms and ham in fine plates.
3) Make fine pancakes.
4) Make return the ham and the mushrooms with a knob of butter in a frying pan.
5) Prepare a sauce bechamel sauce:
in a pan dissolve 60 butter gr. and pour in rain a spoonful of flour.
Add the quarter of liter of milk, water with the whip.
Carry to boiling.
Add creams it fresh and let boil 3 minutes.
To then incorporate half of the grated Gruyere.
Salt, pepper.
6) Lay out on each crepe, a little ham and mushrooms,
nappez of a good spoonful of bechamel sauce and roll crepes
Lay out the strings Picardes coast at coast in a dish going to the furnace.
7) To recover the dish of the remainder of sauce, strew with other half of Gruyere.
Leave gratiner with hot furnace (approximately 220 °C during 15 to 20 minutes)
Be useful quite hot with a Wine of Sancerre.
Good Appetite!
return at the list of the receipts
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