Les biscuits au parmesan

Parmesan biscuits

Preparation info
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Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Apéritifs are generally served with pieces of finger food of various kinds: small leaves of pink chicory filled with pâté, tiny broad beans dipped in sea salt, grattons of pork or duck or radishes sometimes stuffed with butter, pieces of smoked magret or any charcuterie served on toasted croutons. We have been served and ourselves serve all these, but perhaps our favourite which never fails to extract murmurs of admiration is this.