Carolines diverses (Small Savoury Éclairs, Various)

Ingredients

• choux paste without sugar
• purée of any kind: poultry
• Chaud-froid sauce corresponding to the filling
• jelly

Instructions

1. Make little éclairs in choux paste without sugar.
2. Fill them with a purée of any kind: poultry, tongue, game, foie gras, and so on.
3. Coat them with a Chaud-froid sauce corresponding to the interior garnish.
4. Glaze them with jelly.
5. They also serve as a base border for certain cold Entrées, such as Aspics, Pains and Mousses.