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We clean the tulle hammers and the skins at their ends, wash them, season them with salt and fry them in a non-stick pan with a lid (without water and oil) and let them simmer. They will leave water, but also fat.
When they are ready, we take them out on a plate. Put the finely chopped garlic in the leftover fondue and let it harden. After 5 minutes, add a cup of water, bring to a boil and add the finely chopped camembert and cream. When the cheese melts and becomes a fine cream, add the hammers and add a little water. Let it boil for 2-3 boils and stop. If it still needs salt, we add more, but it's enough to salt the chicken.
Serve with mashed potatoes and salad / pickles.