Timbales

Crust Casseroles

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

  1. Make Pâte Brisée. Refrigerate dough several hours. Roll dough into a 10-inch circle. Roll the edges somewhat thinner than the center. Flour the top surface and then fold the dough in half. Put your fist into the fol