Small Cepe Bouchees

Ingredients

• 1/2 lb. puff paste (feuilletage)
• 1/2 pint of preserved cepes
• 1 shallot
• 1/4 oz. butter
• 6 preserved button mushrooms
• 1 tablespoonful of Bechamel sauce
• lemon juice
• seasoning

Method

1. 1

   Roll out puff paste and stamp out rounds.

2. 2

   Brush with egg yolk diluted with milk and mark the middle.

3. 3

   Bake, remove lids, and scoop out soft paste.

4. 4

   Drain and slice cepes and mushrooms, fry shallots in butter, add cepes and mushrooms, moisten with sauce, add lemon juice and parsley.

5. 5

   Fill bouchee cases, replace lids, and serve garnished with parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

Small Cepe Bouchees. | lb. puff paste (feuilletage), £ pint of preserved cepes, 1 shallot, \ oz. butter, 6 preserved button mushrooms, chopped parsley, 1 tablespoonful of Bechamel sauce, lemon juice, seasoning

Cook this with the app: pantry check, scaling, and the assistant.