Morel Rissoles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- morels, stewed in butter
- béchamel sauce (reduced/thick)
- fine short-crust dough
Instructions
- Prepare a salpicon (diced mixture) of morels stewed in butter. Bind this with a thick béchamel sauce (sauce Béchamel serrée). Encase the filling in fine short-crust dough (pâte à foncer fine), shaping each rissole into small round patties with fluted edges (cannelés).