Cannelons à l'ancienne (Rolled Pastry Paupiettes with Forcemeat)

Ingredients

• demi-feuilletage
• forcemeat of any kind

Instructions

1. Cut rectangles 9 centimetres long by 4 wide from a sheet of demi-feuilletage.
2. Mask each one with a layer of any forcemeat, truffled or not.
3. Roll them into paupiettes so that the forcemeat is enclosed inside.
4. Arrange on baking sheets and bake 12 minutes in a hot oven.
5. Name them after the forcemeat used.