Piroguis Caucasiens (Caucasian Piroguis, a Russian Hors-d'œuvre)

Ingredients

• common choux paste
• grated cheese
• reduced sauce Béchamel with cheese
• cooked mushrooms
• fine raspings
• fine breadcrumbs
• fat

Instructions

1. Prepare a common choux paste with grated cheese added to it.
2. Spread it on two trays in a very even layer 6 to 8 millimetres thick, so that when cooked the sheets are 1 to 1½ centimetres thick, and bake them.
3. Add very finely sliced cooked mushrooms to reduced sauce Béchamel with cheese.
4. Join the two sheets together with a layer of this sauce.
5. Cut into rectangles 8 centimetres long by 3 centimetres wide and mask them entirely with the same sauce.
6. Roll the coated rectangles first in fine raspings, then breadcrumb them à l'anglaise.
7. At the moment of serving, plunge them into plenty of hot fat.
8. Drain and dress on a napkin.