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Norman toast with apples, Camembert and maple jelly
INGREDIENTS :
- 6 apples
- 30 g of duck fat or 2 tablespoons
- 30 ml of vinegar cider or 2 tablespoons
- 1 Camembert for 4
- 4 large slices of country bread
- 50 g lamb's lettuce
- salt pepper
- Maple jelly
PREPERATION :
- Peel the apples and dice them. Heat the duck fat in a sauté pan and add the apples
- Cook for 10 minutes, stirring occasionally.
- Add vinegar and cider and cook for 5 to 10 minutes. The apples must be very tender
- Preheat the oven to 210 degrees
- Cut the Camembert into thin slices. Distribute the apples on the slices of country bread and add the Camenbert
- Bake for 10 minutes; out of the oven, place the lamb's lettuce on the Camembert and a drizzle of maple jelly.
- Serve immediately
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