1214 Piroguis Caucasiens

Russian Hors-d’oeuvre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare an ordinary Chou Paste flavoured with grated cheese and spread it flat and evenly on two trays approximately 6–8 mm ( in) thick; bake in the oven. This should give two equal sized pieces of cooked paste roughly cm ( in) thick.

Spread one of the layers with a coating of reduced Sauce Béchamel flavoured with grated cheese and mixed with cooked sliced mushrooms; cover with the other layer of chou paste, press together and cut into oblongs 8 cm ( in) long by 3 cm ( in) wide.

Coat each of these pieces on all surfaces with a little of the Sauce Béchamel mixture, pass through breadcrumbs first then egg and breadcrumb. Deep fry and arrange on a serviette to serve.