4288 Canneloni farcis

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 1) Prepare the following filling: 250 g (9 oz) Gratin Forcemeat A made with a little extra fat; 100 g oz) each of panada, ham and foie gras; 150 g (5 oz) cooked brain; 50 g (2 oz) small dice of truffle and 2 egg yolks. Pound the ham and foie gras together then mix in all the other ingredients.

  • 2) Cook the canneloni, drain them and cut into 8cm (3 in) lengths; cut them open along the side and lay out flat as rectangles. Lay some of the filling to one side, roll them up and arrange side by side in a gratin dish which has been buttered and sprinkled with grated cheese.

    Sprinkle the canneloni with a mixture of grated cheese and breadcrumbs and with melted butter and gratinate in a moderate oven for 15 minutes.

    Serve surrounded with a cordon of beef gravy.

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