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Chapels thousand flavors
INGREDIENTS
300g mushrooms
1 lemon
butter
seal pleasure salmonev raw or cooked ham, mortadella, pepperoni
Take 300g of mushrooms and remove the stems. So clean, peel and dry the chapels. Add salt water and the juice of 1 lemon butter into small pieces and then warm it blanch for 5 minutes the chapels.
Let them cool and place them in trays, broken down by seal, that can change at will: smoked salmon, raw or cooked ham, sausage, peppers, all cut into squares, or artichokes and gherkins.
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