1134 Colombines

These are prepared in the same way as Barquettes à la Chevreuse but using tartlet moulds; the outside coating is the same mixture of semolina mixed with Parmesan and egg yolks.

All the fillings suitable for Bouchées, either Salpicons or Purées, are applicable making sure that the consistency is that of a Croquette mixture.

The name of the Colombine is always determined by the principal ingredient of the filling being used.