2892 Pâté Chaud de Ris d’Agneau à la Chevrière

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By Auguste Escoffier

Published 1903

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Line the bottom and sides of a well buttered dome-shaped mould, or a Charlotte mould if unobtainable, with long even rolls of short paste, about the thickness of a pencil. These should be laid spiral fashion. Now coat the inside of the prepared mould with a layer of Godiveau containing chopped