Cheese and Pate Canapes (Diablotine Gruyere) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Pate Brisee |
|
Ingredients: |
Ingredients: 2 cups flour
pinch of salt
8 Tbsp. of butter
1 egg
3 Tbsp. water
|
|
Directions: |
Directions:Sift the flour onto a cold surface; make a well in the center and add the salt, chopped butter, egg, and water. Work the butter, egg, and water together with fingertips, gradually blending in the flour. Knead lightly until smooth. Cover with foil or plastic wrap and chill for 30 minutes. |
| |
|
Canapes |
|
Ingredients: |
Ingredients: 4 Tbsp. butter
2 Tbsp. cornstarch
1 cup milk
4 eggs
2 cup grated gruyere cheese
salt and cayenne pepper
1 tsp. anchovy paste
|
|
Directions: |
Directions:Remove pate brisee dough from refrigerator and roll out thinly onto a lightly floured board. Line 18-24 small canape tins. Melt the butter in a small saucepan, add the cornflour, then the milk, stirring constantly until the mixture is smooth. Bring to a boil, stirring, simmer 2-3 minutes. Remove the pan from the heat, beat in the egg yolks with 4 ounces of cheese, salt, and cayenne pepper. Whisk the egg whites until stiff and fold into the cheese mixture. Half fill the pastry cases with the egg mixture, put a spot of anchovy paste on top and cover with more egg mixture. Sprinkle with remaining cheese. Bake the tarts in a moderately hot oven (375 degrees) for 15-20 minutes or until firm and gold brown. Serve piping hot.
Makes 18-24 canapés. |
|
Personal
Notes: |
Personal
Notes: Gourmet Club - French Dinner, June 4, 1977
|
|
This recipe for Cheese and Pate Canapes (Diablotine Gruyere) is from