4027 Flan Grillé aux Champignons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a buttered flan ring with fine short paste. Fill it with very fresh barely opened mushrooms which have been sautéed in butter with a little chopped onion, then mixed together with Sauce Béchamel and cream and allowed to get cold.

Moisten the edges of the flan and cover with thin strips of paste arranged trellis-fashion.

Brush the trellis of paste with eggwash, bake in a hot oven and serve as soon as it is cooked.