1434 Oeufs Princesse Marie

Name: Oeufs Princesse Marie
Cuisine: France
Ingredients: an equal number of lids for them using half puff paste cut out with a fancy paste cutter 5 cm (2 in) in diameter; lightly eggwash these and place a small decorated circle of the same paste in the centre of each but do not egg-wash. Cook the paste cases and lids in a slow oven without colour.; the required number of small puff paste cases moulded in dariole moulds and; an equal number of lids for them using half puff paste cut out with a fancy paste cutter 5 cm (2 in) in diameter; lightly eggwash these and place a small decorated circle of the same paste in the centre of each but do not egg-wash. Cook the paste cases and lids in a slow oven without colour.; an equal number of lids for them using half puff paste cut out with a fancy paste cutter 5 cm (2 in) in diameter; lightly eggwash these and place a small decorated circle of the same paste in the centre of each but do not egg-wash. Cook the paste cases and lids in a slow oven without colour.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Scrambled

Prepare:

the required number of small puff paste cases moulded in dariole moulds and
an equal number of lids for them using half puff paste cut out with a fancy paste