Crépinettes Cendrillon (Crépinettes Cooked in Embers or in Pastry)

Ingredients

• Crépinettes truffées
• Stout paper
• Pâte à pâté (modern method)

Instructions

1. Old method: wrap each truffled crépinette in two sheets of stout buttered paper.
2. Lay them on the hearth and cover them with a thick layer of red-hot ashes.
3. Renew the ashes several times during the cooking, which takes about 20 minutes.
4. At the moment of serving, remove the outer paper and leave the crépinettes in the second one.
5. Modern method: enclose each crépinette in an oval sheet of pâte à pâté.
6. Set them on a baking sheet, gild them, score them and bake them for 20 minutes in a moderate oven.
7. Dress on a napkin.