Barquettes of Soft Roes with Parmesan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- baked barquette cases
- 1 spoonful sauce Mornay
- soft roes
- white wine
- Parmesan Soufflé mixture
Instructions
- Put a spoonful of sauce Mornay in the bottom of each barquette.
- Poach the soft roes in white wine and set one on the sauce.
- Cover with Parmesan Soufflé mixture, piped from a bag.
- Cook for 7 to 8 minutes in a moderate oven.