Kache de Sarrasin (Buckwheat Kache for Soups)

Ingredients

• 1 kilo buckwheat groats
• 7 to 8 décilitres warm salted water
• 100 grammes butter
• clarified butter

Instructions

1. For 1 service: work 1 kilo of buckwheat groats into a compact paste with 7 to 8 décilitres of warm salted water.
2. Pour it into a Russian saucepan, pressing it down, and bake in a hot oven for about 2 hours.
3. On taking it out, remove the top crust and let the whole interior fall into a saucepan, leaving the crust that has formed around it.
4. Work this Kache with 100 grammes of butter.
5. Cool it under a press in a layer 1 centimetre thick.
6. Cut it with a round cutter the size of a 2 franc piece.
7. Colour the rounds in clarified butter and dish them in raviers or on a napkin.