1205 Pâtés du Chanoine


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roll out a sheet of puff paste 5 mm ( in) thick and cut out two small oval-shaped pieces for each pàté. Place half of them on a damp baking tray, and on each place half a poached fresh herring roe or a piece of any other soft roe, previously rolled in blanched chopped Fines Herbes. Moisten the edges of the paste, cover with the tops and seal by pressing with the back of a smaller oval pastry cutter. Eggwash and bake for approximately 15 minutes in a hot oven.