1219 Piroguis Livoniens

Method

Prepare a panada of rye breadcrumbs as in the recipe for Piroguis en Croissants.

When it is very cold, cut into the desired shapes and shallow fry in clarified butter until well coloured. Arrange neatly on a dish, sprinkle with Kache of Buckwheat and grated Parmesan and place in a very hot oven for 5 minutes before serving.

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