, Feuillete aux morilles and crab toast recipe
 

Feuilleté aux morilles

  

Crab toast

  • 300 GRAM PUFF PASTRY
  • 50 GRAM DRIED MUSHROOMS, soaked for one hour
  • 1 ONION, chopped
  • 1 CUP CREAM
  • 100 GRAM CHEESE, sliced
  • HANDFUL PARSLEY, cut
    •
 
  • 4 SLICES OF BREAD
  • 250 GRAM CRAB MEAT
  • 100 GRAM PINEAPPLE, cubed
  • 4 TBSP MAYONNAISE
  • 1 TBSP CHILI SAUCE
  • FEW LEAVES OF LETTUCE
    		•

    Stir fry the onion 5 minutes. Mix with the cream and the mushrooms. Cut the puff pastry in 4 squares and distribute the mushroom mixture. Cover with cheese and parsley and fold the squares like envelopes. Bake the 15 minutes at 170 degrees Celsius.

    		 Toast the bread and put a leave of lettuce on each slice. Mix the mayonnaise with the chili sauce and pepper and salt to taste. Put the crab, the pineapple and the mayonnaise mixture together and stir. Distribute the mixture over the toasts.

    This is a recipe from Ivory Coast. 7 August is Republic Day in Ivory Coast.  The French had gained control over the country in the 1880s. On 7 August 1960, the country became independent. 1960 was the independence year for many African countries. Click on culinary calendar for more links between cooking and history.


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