Piroguis au Vésiga

Ingredients

• vésiga
• Consommé
• celery
• parsley roots
• hard-boiled eggs
• sauce Béchamel
• feuilletage
• egg-wash

Instructions

1. Cook 125 grammes of vésiga in Consommé with 1 stick of celery and 2 parsley roots.
2. Chop the vésiga, celery, parsley roots and 2 hard-boiled eggs, and bind the whole with 3 spoonfuls of reduced sauce Béchamel.
3. Roll feuilletage half a centimetre thick and cut the required number of sheets 10 centimetres in diameter.
4. Fill with the appareil, moisten the edges and close each into a turnover, marking it with the back of a pastry cutter.
5. Brush with egg-wash and bake 20 minutes in a hot oven.