Tartelettes Marquise (Gnocchi-Bordered Mornay Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâte fine (fine pastry)
- Appareil à gnoki (gnocchi mixture)
- Sauce Mornay
- Cayenne
- Grated cheese
Instructions
- Line tartlet moulds with fine pastry.
- Fit a piping bag with a plain tube whose opening is the diameter of a macaroni and pipe a cord of appareil à gnoki over the bottom and up the sides.
- Fill the middle with sauce Mornay seasoned with cayenne.
- Sprinkle with grated cheese and bake in a brisk oven.