Recipe for Festive Amuses Bouches

amuses bouchesHere the proportions 7 rooms

Hard cooked eggs 2
7 slices of salami
1 tsp mustard
1 pinch of curry powder (you can change spices)
1 clove garlic, crushed
1 tsp chopped parsley
a little salt
a bit of cayenne pepper

cook hard-boiled eggs,, es peel and mash on a plate
add mustard, garlic, salt, pepper and parsley mixed into a paste

take spreadable salami and with preparation

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winding cones and put them in small glasses

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I repasserais on your blogs will be reformatted when my computer because I do not usually on the laptop
I embrace you and have a great day

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