Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Rillettes en Roulade

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Preparation info

  • 24

    pieces
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Crêpes 5-in. (12-cm)

Method

Procedure

Preparation

  1. Assemble the roulades:

    • Place the crêpes, best side down, on a sanitized work surface and spread them with mustard mayonnaise, leaving a small amount for garnishing.
    • Scatter the rillettes evenly on the surface of the crêpes and press down so they adhere.