1202 Pâtés à la Beauceronne


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Roll out a sheet of puff paste 3 mm ( in) thick and cut into oblongs 9–10 cm (3½–4 in) long by 7–8 cm (2¾–3¼ in) wide.

Bone the required number of larks and coat with a very finely chopped and well flavoured meat and mushroom mince which has been mixed with a little well reduced Sauce Demi-glace. Place one on each piece of paste, moisten the edges and enclose the lark forming a neat shape. Decorate the top with a piece of paste in the shape of a leaf, egg-wash and bake in a hot oven for approximately 20 minutes.