Croustades (Three Basic Cases: Baked Blind, Semolina or Rice, and Pomme Duchesse)

Ingredients

• Fine pâte à foncer
• Butter
• White paper
• Lentils or split peas
• Semolina or rice
• Consommé blanc
• 6 egg yolks
• 30 grammes grated cheese
• Pomme duchesse mixture
• Egg and breadcrumbs

Instructions

1. Croustades baked blind: line buttered round, oval or other moulds with fine pâte à foncer and prick the bottom.
2. Line with white paper, fill with lentils or split peas, and bake in a moderate oven.
3. Remove the filling and leave the croustades at the mouth of the oven for a few minutes to dry the inside.
4. Croustades of semolina or rice: cook the semolina or rice in Consommé blanc, the rice being very well cooked.
5. Bind with 6 egg yolks and 30 grammes of grated cheese per 100 grammes of raw rice or semolina.
6. Spread the mixture on a buttered tray in a layer 3 centimetres thick and leave to cool.
7. Cut it out with a plain cutter 3 1/2 centimetres in diameter, dipping the cutter in hot water to cut more easily.
8. Bread the pieces twice à l'anglaise, reserving a lid, fry them, and remove the inside, leaving walls a quarter of a centimetre thick.
9. Croustades in pommes duchesse: fill buttered dariole moulds with pomme duchesse mixture, pressing it in firmly.
10. Dip the moulds in hot water and turn out the little cylinders.
11. Bread them twice à l'anglaise, fry them, and hollow out the inside, leaving walls a quarter of a centimetre thick.