318 Kache of Buckwheat for Soups

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Add 7—8 dl (1¼–1⅖ pt or 3—3½ U.S. cups) of lukewarm salted water to 1 kg ( lb) buckwheat flour and work to a firm paste. Place the paste into a tall saucepan and press it down evenly then bake it in a hot oven for approximately 2 hours.

Remove from the oven, cut off the crust from the top and scoop out the inside without getting any of the outer crust into the mixture.

Work 100 g ( oz) butter into this Kache then allow it to cool under pressure in a layer of approximately 1 cm ( in) thickness. Cut into 3 cm (1 in) rounds using a plain cutter, fry in clarified butter to a light brown colour and arrange in dishes or on a serviette.