Ham / butter, millefeuille style

July, the sun persists through the clouds, the parks and gardens are ready for picnics.

Here is the recipe for the ham and butter sandwich, millefeuille style.

Ingredients for 20 pieces:

  • 1 Retrodor wand
  • 50g softened butter
  • 100g of Bayonne ham
  • 50g pickles
  • 3g of salt
  • 2g Espelette pepper
  • 10g mustard
  • 5g of chive
  • Olive oil

Recipe Ham / butter, millefeuille style

The process:

Cut thin slices of Rétrodor crosswise, add a few drops of olive oil, sprinkle with chives and bake at 200 ° C for 10 minutes.

Mix the butter with the salt, Espelette pepper and mustard.

Spread the Rétrodor slices with the above mixture.

Add a few slices of pickles and ham and assemble the millefeuille.

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