330 Twarogue for Piroguis

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take 250 g (9 oz) well drained White cream cheese, place in a serviette and squeeze it firmly to remove excess moisture. Place it in a basin, add 250 g (9 oz) well mixed softened butter and 1 egg. Mix together with a wooden spoon until very smooth then season with salt and pepper.