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Appetizers Recipes

Quiche Lorraine

1- 30cm pastry shell, 1/4 lt cream, 2-3 eggs, bacon, 1 onion, gruyere cheese (or mozarella) salt, pepper.


Brown slightly sliced bacon and sliced onion in a little butter, let it cool down and place in pastry shell, add ground cheese, beat vigorosly eggs, cream, salt and pepper, pour in shell. Backe at 375? F for aprox. 35 min or until brown.


Cheesecream On Toast

4 toasted bread slices, 1 piece of box cheese per person, white wine, paprika, pepper, minced fresh herbs.


Melt cheese with wine, flavor rest of ingredients, stir, simmer until right consintency is reached. pour cream over toast. serve.

Note: Optional A) ad cream and/or cognac for flavor. B) gratinate. Wine: Macon Village.


Small fillet of beef ( tenderloin - clean ), olive oil, black crushed peppercorns, parmesamo cheese, mustard, salt, paprika, pepper.


Paste mustard, salt, pepper & paprika on tenderloin, marinate in olive oil overnight, rap with alu or plastic rap, freeze. Cut tenderloin in very fin slices, place on dish sparkle with crushed black pepper, some olive oil ( and lime juice optional ) on top. Add sliced parmesano decorate with tomato slice and parsley.


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