Piroguis en Croissants (Crescent Piroguis)

Ingredients

• butter
• veal gravy
• rye breadcrumb
• butter
• twarogue
• butter

Instructions

1. Melt 30 grammes of butter and add 3 spoonfuls of strong veal gravy and 250 grammes of fine rye breadcrumb.
2. Mix and dry the mixture out over a brisk fire, like a panade for forcemeat.
3. Spread the panade on a buttered baking sheet in an even layer 7 to 8 millimetres thick and let it cool.
4. Cut into crescents, dipping the cutter in hot water to ease the cutting.
5. Mask one face of each crescent with twarogue and put them together two by two.
6. At the moment of serving, colour them well on both sides in clarified butter.