1082 Attereau au Parmesan, or Brochettes de Parme

Name: Attereau au Parmesan, or Brochettes de Parme
Cuisine: France
Ingredients: skewers; gruyère cheese; semolina; parmesan; white bouillon; pastry; cheese; butter; crumb; egg

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a mixture of 200 g (7 oz) semolina cooked for approximately 30 minutes in 1