Allumettes aux Crevettes (Shrimp Puff Paste Fingers)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- puff paste (as for the Allumettes aux Anchois)
- fine whiting forcemeat
- Beurre de crevette
- shrimp tails
Instructions
- Proceed as for the Allumettes aux Anchois.
- Use a fine whiting forcemeat with Beurre de crevette, with escaloped shrimp tails added.