1129 Cannelons à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roll out a sheet of puff paste trimmings or half puff paste and cut into oblong pieces 9 cm ( in) by 4 cm ( in) wide then coat them with a layer of forcemeat with or without chopped truffle.

Roll up into Paupiettes taking care to keep the forcemeat in place; arrange on a baking tray and bake in a hot oven for 12 minutes. The type of forcemeat used determines the name of this kind of Cannelon of which there is a large variety.

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