FRANCE
Ingredients
SCHOOL:
•
300g of crozets
LYCEE ELIE CARTAN
•
200g of lardons
•
20 cl of cream
•
1 onion
•
1 Reblochon (cheese)
•
Salt, pepper
Preparation
1. To cook the crozets in the boiling water salted during 20 minutes.
2. At the end of 10 minutes of cooking of crozets, cut the onion and get back it
in some butter.
3. Make him caramelize.
4. Put the onions of quoted and to get back lardons.
Main Course
5. Put the cooked onions let us lard cream in the frying pan and make reduce.
CORALIE
BRUNAT
6. Drain crozets.
7. Put in the gratin dish a coat of crozet, a coat of cream, lardon, onions.
8. Fill the dish in this way and put above the reblochon cut in 27/to
Cook in the oven during 20 minutes in 200°C.
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