1212 Pâtés au Verjus

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some 7 cm ( in) diameter rounds of puff pastry from a sheet of paste 4 mm ( in) thick. Remove the pips from unripe grapes and envelope each two in some Godiveau mixed with chopped chives. Place two of these grapes on each round of paste, cover with a second round of puff paste, and proceed in the same way as for the other Pâtés.