Verrines de tourteaux Glass casings of crabbes
Preparation time: 15 minutes. Cooking time: 0 minute. Difficulty: Easy. Cost: Medium.
INGREDIENTS For 6 persons - 2 meals cooked in court bouillon - 1 grapefruit - 1 orange - 2 tomatoes - 1 new oignon
Sauce: - 2 sp. tablespoons cheese - 1 sp. tablespoons orange juice - 4 sp. cream soup - Salt and pepper - 1 sp. tablespoon of grapefruit juice - 1 sp. tablespoons minced chives
PREPARATION Break the claws, husk cake completely, and book coral cake for the sauce Peel raw grapefruit and orange juice for reserving sauce Peel, cut tomatoes and onion into small cubes Mix coral with all the ingredients for the sauce Place the diced tomato and onion to the bottom of verrines Add the crumbs of cake and sauce Arrange the neighborhoods of orange and grapefruit Put the sauce and finish with the claws of crabs Decorate with fresh herbs. SUGGESTIONS AND COUNCILS Mix the pleasures: You can bring a touch of exoticism to your recipe by replacing the tomatoes with mango.
WINE Bergerac sweet (Blanc, South West).