1197 Mazagrans

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

This is a general term for all preparations which comprise a mixture enclosed in two layers of Duchesse potato mixture.

Mazagrans for hot Hors-d’oeuvre are made in large tartlet moulds and all the mixtures, fillings and Salpi