Little Croustades à la Milanaise

Petites Croustades à la Milanaise


Roll out some puff paste about one inch thick, and cut it in pieces about three inches long by one and a half inches wide, place these on a well wetted baking tin and brush them over with whole beaten up egg, mark the top of each piece with a knife to make a border about a quarter of an inch wide all round, so that the oblong inner piece can be removed; it is sufficient if the cutting made be not very deep. Put into a moderate oven and bake for fifteen to twenty minutes; when cooked remove the inner top piece and scoop out the inside, fill up the case thus formed with cheese mixture prepared as below, and then put the inner top piece on again. Dish up on a dish-paper or napkin, and serve very hot for a savoury or second course dish.