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recette007

recette007

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Published by Danielle Vezina

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Published by: Danielle Vezina on Dec 01, 2008
Copyright:Attribution Non-commercial

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02/01/2013

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L eC u rryd ec a n a r de s t u n p la te x o tiq u e q u el'o n p e u ts e r v i ra v e cd ur izc r \u00e9 o le , d u c h u tn e yf r a i s et unes a la d e de to m a te e td 'o ig n o n .

le senrober d'\u00e9pices. C ontinuez lac u i s s o n
2 a 3m in u te s .
P e n d a n tc e te m p s , d a n su n e p e tite te rri-
n efa ite s fo n d re la
p \u00e2 ted en o ix d e
c o c o
d a n s l'e a u
p o u rf a i r e
d u
la itd e
n o ix
d e
coco. V ersezc e lu i-c i sur les m orceauxd e
c a n a r d
dansl a casserolee t tournez pour
que lela it se m \u00ea leb ie n aux \u00e9pices.R \u00e9dui-
sez le feu. couvrez lac a s s e r o l e etla is s e z
n v ^ te r4 0m in u te s o u ju s q u '\u00e0c e q u el e c a -
n
s o it te n d ree tl e ju s \u00e9 p a is .
Ijo \u00f9 te s lec u rry , a jo u te z un peu de sel au
b e s o in . S e rv e z c h a u d .
C anarda u x fig u e s
(D
(D
(D
C e p la td 'u n e s a v e u r m e r v e ille u s e
ne re-
q u ie r t p o u r l'a c c o m p a g n e r
que des pom -
m es d ete r r e n o u v e lle s \u00e0 lav a p e u r , u n esa -
la d ev e r t ee t c r o q u a n t e
et, siv o u sv o u l e z ,
u n e
b o u te ille
d eJ u li\u00e9 n a s .
C 'e s t

u np la t c o m m o d e p o u ru n e r \u00e9 c e p tio nc a r le sfig u e s e t leb o u illo np e u v e n t sep r \u00e9 p a r e r lav e ille .

4PERSO N N ES
2 4
fig u e s e nb o ite ,\u00e9 g o u t t \u00e9 e s
1 /3d el(1 3 /4 ta sse)d e v in b la n c
m o e lle u x (e n v ir o n1 /2 b o u te ille )
1
c a n a r d d e 3 k g (6I b )
1
c. \u00e0 c a f\u00e9 d e sel
1 /2c. \u00e0c a f\u00e9 dep o iv r e g r is
8 5
g(3 /8 det a s s e ) deb e u r r e
1
g o u sse d 'a il \u00e9 m in c \u00e9 e
2
fe u ille sd e la u r ie r
1
orange coup\u00e9ee n quartiers
B O U IL L O N
4 5 0 g ( llb )d 'o sd ev e a u
le s a b a ttis d uc a n a r d
2
o ig n o n s m o y e n sc o u p \u00e9 se n q u a tr e
2
c a r o tte sg r a tt\u00e9 e se tc o u p \u00e9 e s e n
tr a n c h e s\u00e9 p a i s s e s
2
g o u s s e s d 'a il\u00e9 c r a s \u00e9 e s
1 /2
c.\u00e0c a f\u00e9 d e m a r jo la in es \u00e8 c h e
1 /2
c .\u00e0c a f\u00e9d eth y m s e c
1 /2c .\u00e0c a f\u00e9d es e l
4
g r a in sd ep o iv r e

M e tte zle s fig u e sd a n s u n ete rrin e m o y e n - n e etv e r s e z le v in dessus. C ouvrez lat e r r i - ne et m ettez-la au

r\u00e9 frig \u00e9 ra te u r.

L aissez le s fig u e sm a r in e r ju s q u 'a u le n d e m a in , o u a u m oins8 heures.

P r \u00e9 p a r e z le canard pour lef a i r er\u00f4 tir e n
c o u p a n t le c o u e t le s a ile ro n se t tro u s s e z -le

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