Piroguis Livoniens (Livonian Piroguis)

Ingredients

• rye-breadcrumb panade
• butter
• kache
• Parmesan

Instructions

1. Prepare a rye-breadcrumb panade as for Piroguis en Croissants and let it go quite cold.
2. Cut it into any shape desired.
3. Colour the pieces well in butter.
4. Arrange them on a dish and sprinkle the surface with kache and grated Parmesan.
5. Pass through a brisk oven for 5 minutes.