Vol-au-vent à la Financière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- garniture à la Financière
- vol-au-vent crust
- trussed crayfish
Instructions
- Prepare the garniture à la Financière as indicated.
- Pour it into a vol-au-vent crust.
- Surround with trussed crayfish and dress on a napkin.