Delices d'argeteuil (asparagus and ham pancakes)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Spears of asparagus; (cooked) | |
| 8 | Pancakes | |
| 8 | Fine slices of prosciutto | |
| 250 | grams | Butter; (9oz) |
| 3 | Egg yolks | |
| 1 | Lemon | |
| Salt and pepper | ||
| 2 | Eggs | |
| 1 | Yolk | |
| 250 | millilitres | Milk; (1/2 pint) |
| 2 | tablespoons | Melted butter |
| 100 | grams | Flour; (4oz) |
| Salt and pepper | ||
Directions
HOLLANDAISE SAUCE
PANCAKE MIX
Make the pancakes. Then cover them with prosciutto. Put 3 asparagus spears on each pancake and roll up. Warm these in an oven at 180?C/350?F/gas mark 4 covered with foil. Remove foil and cover with Hollandaise sauce, glaze under a grill and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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