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Food & Drink: The Cordon Bleu with Camembert of Norbert Tarayre: the super simple recipe, to make with family

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Le cordon bleu au camembert de Norbert Tarayre : la recette super simple, à faire en famille © Youtube Norbert Tarayre Le Cordon Bleu au Camembert by Norbert Tarayre: the super simple recipe, to make with family Norbert Tarayre revealed its Cordon blue recipe with camembert, easy to make with your family.

By creating its YouTube channel, The loft of Nono , Norbert Tarayre had promised family and simple recipes. Witness his latest video dedicated to the Cordon Bleu . "We like the real ones, but we also like those of the supermarket" even if "we do not really know what is in it," he sums up. For its part, it offers an blue cordon based on fine poultry, ham and camembert with raw milk . All accompanied by a garlic and parsley sauce. "I didn't say that it was not caloric!", Pleaning the chef.

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Norbert Tarayre tips to succeed in the Cordon Bleu

roughly cut three chicken fillets. It is also possible to use veal, pork, beef, lamb or even of the tofu. Place everything in a cutter (two blades) or a blender (four blades). Add two eggs, broken on the worktop for hygiene reasons. Add salt and pepper. You can also season your stuffing of turmeric, Thai curry, shiitaké (in this case, be careful to cook them) or pepper according to your tastes. Mix until a mixture is obtained. Poche the stuffing on a large piece of cling film by forming a sausage. Spread it using an wet spatula to prevent it from sticking, to obtain parts about a centimeter thick. Place four slices of white ham on top as well as beautiful pieces of very thick camembert. Roll with the film and tighten by holding the ends, ideally on a Vitroceramic Plate which will hang better.

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Boil water in a saucepan. Place your ballottines and cut the fire. Cook for about six minutes. Meanwhile, beat four eggs in a salad bowl to prepare your Panure . Heat apart 200 cl of water. In a blender, place 50 g of flat parsley, a clove of garlic and 50 g of butter. Add the hot water and mix to make the sauce. Heat a liter of peanut oil in a pan.

Open your Ballottines and combine them by passing them through the flour, the egg, the breadcrumbs, then the egg and the breadcrumbs again. Give them delicately in the simmering oil. Remember to pass it to Chinese once cooled to keep it . It can be reused several times. Pour a little sauce on a plate then place your cordon blue. The melted camembert should flow generously to cutting for a most appetizing visual effect.

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