Lagrange Super 2 Gaufres Mode D'emploi page 54

SAVOURY
WAFFLES WITH HAM
500g of flour – 200g of finely 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 flour 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 finely chopped ham. Then fold in the egg
whites, having beaten them stiff. Leave to stand for ½ and hour.
Eat the waffles immediately after cooking.
WAFERS
(or bricelets or dry waffles)
The results are always better when using ordinary flour rather than
cake flour.
BRICELETS DE DIVONNE
4 eggs – 200g of sugar – 250g of melted butter – the zest from
2 lemons – 250g of flour – a pinch of salt.
Beat the eggs, then add the sugar, melted butter, lemon zests,
salt and sifted flour. The batter will be runny. Leave to stand for
hours in a cool place. Place a quantity of batter the size of a
24
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 flour – ¼ litre of milk – 2 egg yokes.
Mix and gradually add
spread the batter on slices of French bread or white loaf (
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 first 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.
54
g of grated cheese. Add seasoning and
50
cm thick).
1