1229 Pomponettes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are very small Rissoles made of puff paste in the shape of a small bag or sack in which is enclosed any kind of stiff purée. Pomponettes take their name from the particular filling used; they are deep fried in the same way as for Rissoles.