Unold PROFI Notice D'utilisation page 27

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Add the chopped chicken liver. Steam for a few minutes, than season and add
the white wine. For the sauce melt the butter, add the flour to the butter. Stir
constantly and add the milk. Cook for about 5 min. Season the sauce and add
half of it to the filling. Prepare crêpes from a savoury batter. Put the filling on the
crêpes and roll them. Put the rolls into a buttered dish and spread the remain-
ing sauce over the rolls. Add some butter flakes. Gratinate in the oven at 230 °C
until the surface is golden.
Crêpes with mushrooms and liver
250 g chanterelles or mushrooms, 150 g calf liver, 40 g butter, 4 slice of ham,
100 ml cream, 2 tablespoons parmesan cheese, 1/2 chopped onion, 1 pinch of
nutmeg, salt and pepper
Roast the onion in butter, add the mushrooms and steam for about 10 min.
Add the chopped liver and steam for another 3 min. Prepare crêpes from a sa-
voury batter and put 1/2 slice of ham on each crêpe. Then spread the mushroom/
liver preparation on the crêpes and roll them.
Put the rolls into a buttered dish, pour cream over the rolls and sprinkle with the
parmesan cheese. Gratinate in the oven at 230 °C.
Crêpes with ham and cheese
8 slices of cooked ham, 8 slices of toast cheese, 40 g butter, mustard
Prepare crêpes from a savoury batter.
Spread crêpes thinly with mustard and lay one slice of ham and cheese on each
crêpes.
Roll the crêpes, put them into a buttered dish and pour melted butter on top.
Gratinate in the oven at 230 °C for about 10 min.
The authors have thoroughly considered and tested the recipes included in these operating instruc-
tions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their
assignees shall not be liable for personal injuries, material damages and financial loss.
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