Colombines (Semolina and Parmesan Tartlet Cases)

Ingredients

• semolina mixture bound with Parmesan and egg yolks
• garnish: any of the Bouchées garnishes (salpicons or purées)

Instructions

1. Prepare as for Barquettes à la Chevreuse, but in tartlet moulds.
2. Make the casing from the same semolina mixture bound with Parmesan and egg yolks.
3. Garnish with any of the Bouchées garnishes, salpicon or purée, taking care to bring it to the consistency of a croquette mixture.
4. Name them after the principal element of the garnish.