Hachis en Coquilles au Gratin (Meat Hash Gratinated in Shells)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- hachis
- appareil à pomme duchesse
- chapelure
- melted butter
Instructions
- Pipe a cord of appareil à pomme duchesse around the edge of the shells, using a bag fitted with a large fluted tube.
- Arrange the hachis in the shells and smooth the surface into a dome.
- Sprinkle with chapelure and moisten with melted butter.
- Gratinate in a hot oven.