Lagrange 019 122 Modo De Empleo página 72

PREMIUM:LAGRANGE 8/04/10
Pour the flour into a mixing bowl. Add the salt and yeast. Beat with
a whisk to blend in the liquid. Add the cooled melted butter,
eggs, grated potato and finely chopped parsley. Mix well until the
batter is completely uniform. Serve these waffles piping hot
accompanied by the sliced ham and tomato which you have
heated in a pan with a little olive oil.
2. Mini-waffles, Bricelets and Dry Waffles
Baker's flour gives consistently better results than pastry flour.
BRICELETS DE DIVONNE
- 4 eggs
- 250 g butter, melted
- 250 g flour
- 200 g sugar
- zest of 2 lemons
- 1 pinch salt
Beat the eggs well and then add the sugar, melted butter, lemon
zest, salt and sifted flour.
The resulting batter should be runny. Leave to stand for 24 h in a
cool spot.
Pour a spoonful of the batter onto the iron at a time.
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Recipe 1
- 1 part flour (about a cup)
- 1 part cream
- 1 part sugar
- 1 packet vanilla sugar
Mix the ingredients thoroughly. If the batter is too thick, add a litt-
le milk. Leave to stand for 1 hour.
In a bowl, make a well with:
- 350 g flour
- 200 g sugar
- 150 g butter
- ½ cup water
- 2 eggs
Whisk for 5 minutes. Add 1 cup cream and a pinch of baking
soda.
Mix well. Leave to stand for 1 hour.
BRICELETS 'PARMIER'
- 4 eggs
- 250 g flour
- 250 g sugar
- 250 g butter
- zest of 4 lemons
- 1 pinch salt
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Recipe 2
Recipe 3
Recipe 4