1266 Taknouses à l’Ancienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roll out a sheet of good short paste 2 mm (1/12 in) thick and cut out rounds using a 10 cm. diameter (4 in) fancy cutter. Pipe a 2 cm ( in) ball of Ramequin Paste in the centre of each (see Ramequins in this Chapter), eggwash the paste and sprinkle with finely diced cheese. Moisten the edges and fold in from three sides in the shape of a three-cornered hat. Eggwash all over and cook in a moderate oven then fill the inside of the ramequin centre with Pastry Cream made without sugar but seasoned and flavoured with grated Parmesan. Arrange on a serviette to serve.