2477 Hachis en Coquilles au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Hachis mixture as in the preceding recipe.

Using Pommes Duchesse mixture and a piping bag fitted with a large star tube, pipe out borders round the edges of deep scollop shells and brush with beaten egg.

Fill the Hachis into the prepared shells, smooth dome shape, sprinkle with dry white breadcrumbs and melted butter and gratinate in a hot oven.