Name: Croustades
Cuisine: France
Ingredients: Rice or Semolina Croustades: cook either semolina or rice in White Bouillon taking care if using rice that it is very well cooked. Drain well and bind with 6 egg yolks and 50 g (2 oz) grated cheese per 100 g (3½ oz) raw weight of the cereal. Spread the mixture evenly on a buttered tray 3 cm (1⅕ in) thick. When cold, cut out the mixture with a round 5 cm (2 in) diameter plain pastry cutter, dipping it into hot water to facilitate the cutting. Egg and breadcrumb the pieces twice and mark an impression for a lid on the top using a smaller plain cutter and deep fry. Carefully remove the marked centres and reserve as lids; empty the insides leaving a thickness of ¼ cm (1/10 in) all round.; Duchesse Potato Croustades: fill buttered dariole moulds with Duchesse potato mixture pressing it in firmly. Dip the moulds in hot water, turn out to demould and egg and breadcrumb them twice; mark with an impression for a lid using a plain cutter. Deep fry in a very hot fat, remove the lids and empty the insides leaving cases ½ cm (⅕ in) thick.; Pastry Croustades: line buttered, round, oval or other shaped moulds with good short paste, prick the bottoms, line with greaseproof paper, fill with lentils or split peas and bake in a moderate oven. Remove the paper and filling and leave the cases in the oven, with the door open, to dry out and become crisp without further colouring.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

1162 Croustades

Method

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