FRANCE
Ingredients
SCHOOL :
LYCEE ELIE CARTAN
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200g of shortcrust
200g of bacon
30g of butter
3 eggs
20cl of cream
20cl of milk
Salt and pepper, nutmeg
Preparations
1. Divide shortcrust in the pan and prick
with a fork shortcrust.
2. Cook bacon in the frying pan and
spread on the paste.
3. Strew little pieces of butter.
4. Beat eggs with cream and milk.
Starter
5. Season with salt, pepper and
nutmeg.
6. Spoon the preparation on the paste.
7. Cook 45/50 min in the oven 180°C
YASUKA NISHIOKA
EMILIE MOLLARD
10