Pomponnettes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- feuilletage trimmings
- purée
- fat
Instructions
- Roll out feuilletage trimmings and cut them very small, as for rissoles.
- Fill with any thick purée and close each in the shape of a purse.
- Fry them as for the other Rissoles.
- Name the Pomponnettes after their filling.