Name: “Cornets”
Yield: Makes 24 cornets
Cuisine: French
Ingredients: 1½ teaspoons finely minced shallots; ½ teaspoon kosher salt, or to taste; ¼ cup plus 3 tablespoons all-purpose flour; Small pinch of freshly ground white pepper, or to taste; 1 tablespoon plus 1 teaspoon sugar; 1 teaspoon kosher salt; 2 large egg whites, cold; 8 tablespoons (4 ounces) unsalted butter, softened but still cool to the touch; 1 tablespoon finely minced red onions; 2 tablespoons black sesame seeds; 24 chive tips (about 1 inch long); ¾ teaspoon extra virgin olive oil; 4 ounces salmon fillet (belly preferred), skin and any pin bones removed and very finely minced; Freshly ground white pepper to taste; ¾ teaspoon lemon oil (see Sources); ¼ teaspoon kosher salt, or to taste; 1½ teaspoons finely minced chives; ½ cup crème fraiche

Preparation info

Makes
24
cornets

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

This is one of my favorite dishes to serve to large groups of people—it’s fun to look at, it’s distinctive, delicious, and doesn’t require a plate or silverware. You can eat it standing up, with a glass of Champagne or wine in one hand. At the French Laundry, I use a specially made Lucite holder to serve these cones, but you might fill a bowl with rock salt, say, or peppercorns, and stand the cones up in this to serve them.