Bacon And Champignon Skewers

Preparation:

Preparation: The mushrooms must be small and of the same size. Remove the sandy part of the stem of the mushrooms, wash and drain them. Dry them with a towel. Remove the rind from the bacon and cut the latter into sixteen cubes of 2.5 cm per side. Plunge the bacon cubes into a saucepan of cold water, cover and bring to a boil. Drain them and dry them with absorbent paper. Put the flour and breadcrumbs in two bowls. Break the eggs into another bowl and beat them with a fork. Heat the oil to 170 degrees. Wash the lettuce leaves, drain them and cut them into thin strips. Prepare four skewers: string a cube of bacon and a mushroom on the sticks, alternating, until you have four cubes of bacon and four of mushrooms per skewer. Pepper the skewers and then roll them in the flour, egg and breadcrumbs. Tie the skewers together with kitchen twine. When the oil is hot (if you don't have a thermometer, throw a piece of bread 2.5 cm sideways into the oil, it should brown within a minute), dip the skewers in it, holding them by the string. Let them fry for three or four minutes until they are golden brown, then drain them on absorbent paper and cut the string. Line the bottom of a serving dish with lettuce and place the skewers on top. Serve hot. You can serve with a tomato sauce or béarnaise on the side. Recommended wine: Marzemino.