4917 Allumettes

Method

Roll out some puff paste trimmings into a band 8 cm ( in) wide and 5 mm ( in) thick and as long as required. Spread with well reduced Sauce Béchamel containing grated Gruyère cheese and seasoned with a touch of Cayenne. Sprinkle with grated Parmesan and press this on to the sauce with the blade of a knife. Cut into oblong shapes 2 cm (⅘ in) wide and place on a damp baking tray. Bake in a fairly hot oven for 12 minutes.

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