4941 Diablotins d’Epicure

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Butter some very small round slices of toast and whilst still very hot coat them with a mixture of two parts Roquefort cheese, one part butter and one part chopped walnuts and seasoned with a touch of Cayenne.