Petits Pâtés à la Mazarin, or Little Pies with Gravy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pâte à foncer
- demi-feuilletage
- feuilletage
- Godiveau quenelles
- mushrooms
- lamb sweetbreads
- truffle
- Demi-glace
- egg-wash
Instructions
- Line and bake blind the required number of small fluted croustades in pâte à foncer.
- Roll demi-feuilletage half a centimetre thick and cut the same number of lids with a round fluted cutter 6 to 7 centimetres in diameter.
- Brush the lids with egg-wash, set a fluted button of plain feuilletage in the middle of each, and bake them in a moderate oven.
- Fill the croustades with a coarse salpicon of Godiveau quenelles, mushrooms, lamb sweetbreads and truffle, sauced with a light Demi-glace.
- Arrange on a napkin and set a lid on each croustade.