Lagrange 449 001 Manual De Uso página 83

Prepare your faisselles 48 hours in advance (approx. 10 hours in
cheese maker and 1 day for drainage).
Salt the cheeses on both sides.
Coat one cheese with the dried or fresh minced herbs (or chives),
another with the crushed hazelnuts or other nuts, the third with the
cumin or sesame seeds and the last with the powdered pepper
or paprika. Turn over each cheese and repeat on other side.
Arrange on a plate and serve with country-style bread as the
cheese course.
Cervelle de Canuts (serves 6)
This Lyonnaise specialty is very easy to prepare.
1 large faisselle made from 1 L of UHT whole cow's milk
1 - 20 cl container crème fraiche, 200 g shallots, 1/2 bunch chives,
1 bunch parsley, 1/2 bunch chervil, 1 dl oil, 1 dl dry white wine,
salt and pepper to taste
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage). Note
that your cheese should be quite dry (drain as much whey as
possible).
Wash and finely mince the herbs and shallots.
Beat together the cream, white wine, oil and cheese; season with
the salt and pepper and add the herbs and shallots.
You may serve this dish with boiled or ember-baked potatoes or
spread generously on bread.
Tsatziki (serves 6)
1 large faisselle made from 1 L of UHT whole or half-skim cow's
milk
1 tbsp thick cream, 2 cucumbers, 1 bunch fresh mint, 2 cloves
garlic, 1 tbsp mustard, 1 tbsp olive oil, salt and pepper to taste
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage).
Peel and seed the cucumbers and then grate them, add coarse
salt and drain in a sieve for several hours.
Whip the faisselle to make a nice, smooth fromage blanc that is not
too dry (add a little whey as needed). Add the crème fraiche.
Next add the garlic (pressed in advance), finely chopped mint,
mustard, oil and salt and pepper.
Press the grated cucumber in a cloth to remove any remaining
water. Lastly, add the grated cucumber to the mixture.
Waffles with Salmon and Dill Fromage Blanc Sauce (Serves 4)
1 large faisselle made from 1 L of UHT whole or half-skim cow's milk
1 tbsp mustard, juice of 1/2 a lemon, 1 bunch dill, salt and
pepper to taste
4 nice pieces smoked salmon
Waffle dough: 500 g flour, 1 packet yeast, ¾ L liquid (water, beer,
milk), 125 g butter, 3 to 4 eggs
Prepare your faisselles 48 hours in advance following the instruc-
tions (including approx. 1 day or overnight for drainage).
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