1225 Piroguis au Vésiga

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare and cook 25 g (1 oz) Vésiga in White Bouillon with a piece of celery. When ready, drain and chop the Vésiga and celery and add 2 chopped roots of parsley and 2 chopped hard boiled eggs. Mix together with 3 tbs well reduced Sauce Béchamel.

Cut out the required number of 10 cm (4 in) rounds from a sheet of puff paste 7 mm ( in) thick, place a little of the mixture on one side of the rounds, moisten the edges of the paste and fold over in the shape of turnovers. Seal the edges and mark with the back of a round pastry cutter; eggwash and bake in a hot oven for 20 minutes.