Barquettes à la Chevreuse (Fried Semolina Barquettes)

Ingredients

• 125 grammes raw semolina
• white Consommé
• 100 grammes grated Parmesan
• 4 egg yolks
• butter
• the filling adopted according to the menu
• fresh
• fat
• parsley

Instructions

1. Cook semolina in white Consommé and bind it with grated Parmesan and egg yolks, in the proportion of 100 grammes of Parmesan and 4 yolks to 125 grammes of raw semolina.
2. Butter barquette moulds and line the bottom and sides with the semolina preparation.
3. Fill the inside with whatever preparation the menu calls for.
4. Cover with a thin layer of semolina.
5. Dip the moulds lightly in tepid water and turn out the barquettes.
6. Breadcrumb them à l'anglaise with fresh, very fine breadcrumbs, and fry them at the moment of serving.
7. Dress on a napkin with a tuft of well-green fried parsley in the middle.