Cannelons

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Method

Cannelon is a term applied to peculiar hollow lengths of Puff Paste or Noodle Paste, made by taking a piece of piping or tubing and cutting the Paste into strips and twining around the tubing or piping. Bake or fry this preparation, remove the tubing and fill in the Cannelons with a Forcemeat of Sausage, Chicken Croquette mixture, Preserves, Jellies or Creams.