1093 Barquettes de Laitances au Parmesan

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Place a little Mornay Sauce in the bottom of the Barquette cases, a soft roe poached in white wine on top and, using a piping bag and tube, cover each with Parmesan soufflé mixture. Cook in a moderate oven for 7