1222 Piroguis Polonais

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut 250 g (9 oz) each of calf’s udder and lean veal into very small dice and cook in butter until lightly brown, together with 60 g (2 oz) chopped onion. Season well with salt and pepper and allow to cool.

Cut the required number of oval shapes from a sheet of puff paste of the same size as for the Piroguis à la Moscovite, place half a tablespoon of the prepared mixture in the centre of each, lightly moisten the edges of the paste and cover the filling by bringing up the sides together and sealing along the centre. Eggwash and bake in a hot oven for 18 minutes.