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Leeks
Leeks fondue, gratin quail eggs with Kigsey three cheese
Author:
Les Cultures de chez nous
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Preparation
20
Baking
10
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
12 round bread slices of 8 cm of diameter
Butter in enough quantity
3 packages of 250 gr (9 cups) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of countryside style cream
30 ml (2 tablespoons) of pesto Le Grand
12 quail eggs
300 gr (1 package) of Kingsey swiss cheese fondue preparation
Paprika in enough quantity
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Leeks fondue, gratin quail eggs with Kigsey three cheese
From
Sep 17
to
Jan 01
Preparation
Brown round bread slices into butter.
Steam Les Cultures de chez nous sliced leeks with butter; salt, pepper and cook covered for 15 minutes at medium heat while stirring from time to time. Add cream and cook for 15 minutes uncovered. Add pesto and mix well.
Set bread over a baking sheet and at the center of each slices make a nest with leeks compote. Break an egg at the center of leeks nest. Oven bake at 375°F (190°C) for 7 to 8 minutes.
Generously spread cheese on each nest without being scared to overflow on bread; spread with paprika and continue cooking for 2 to 3 minutes, just enough to gratin cheese.
Chef's notes
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