Barquettes à la Chevreuse (Semolina Boat Cases)

Ingredients

• 125 grams semolina, raw
• 1 batch white consommé (cooking stock)
• 100 grams Parmesan cheese, grated
• 4 whole egg yolks
• barquette moulds, buttered
• filling (salpicon of poultry, game, foie gras, shrimp, lobster, or crayfish tails; or purée of poultry, game, or foie gras)
• fresh fine breadcrumbs
• oil or fat, for deep frying
• flat parsley, fresh, for frying
• serving napkin

Instructions

1. Prepare a semolina coating (appareil de semoule): cook 125 grams of raw semolina in white consommé (cooking stock), then bind it with 100 grams of grated Parmesan and 4 egg yolks.
2. Line the bottom and sides of buttered barquette moulds (boat-shaped tart tins) with this semolina mixture.
3. Fill the interior with your chosen filling—a fine salpicon (diced mixture) of poultry, game, foie gras, shrimp, lobster, or crayfish tails bound with velouté, or alternatively a purée of poultry, game, or foie gras—according to what the menu specifies.
4. Cover the filling with a thin layer of the remaining semolina mixture. Unmould by dipping the tins briefly into warm water.
5. Breed à l'anglaise (coat with fresh fine breadcrumbs). Fry at the last moment in hot oil until golden.
6. Dress on a white napkin with a generous bouquet of vibrant green fried parsley in the centre.