Cognac appetizer

A glass of skate is better to have a snack like this!

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 11 % 7 g

Carbohydrates 79 % 48 g

281 kcal

GI: 2 / 0 / 98

Step-by-step preparation

Cooking time: 10 min

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It is claimed that this culinary recipe was actively used by the last Russian Emperor Nicholas II, who preferred cognac more than others of all alcoholic beverages. I'm not talking about black caviar now, which most of our fellow citizens still cannot afford, even on very big holidays (Nicholas II, as a royal person, could afford to eat black caviar with huge spoons, but he limited himself to a circle of lemon, on which black caviar was piled; it was his favorite snack for cognac). We are talking about a more democratic and easily accessible food – cheese, moreover, of any solid variety.
To begin with, we cut the cheese with a cheese cutter into thin plates. I wash the lemon well with the peel, we do not peel the peel. And we also cut it as thinly as possible – into circles. If desired, dip the lemon in granulated sugar on both sides. We put lemons on a plate, put cheese plates on top. Then we take a long wooden skewer, fold the lemon with our fingers in half and beautifully impale it on the skewer along with the cheese. It should turn out beautifully. By the way, this is traditionally French cuisine – the birthplace of high-quality cognacs and delicious cheeses.