Chapter XIX · Savouries · No. 2311
Built upon: No. 2299Allumettes
2311—Condés au Fromage
Prepare a ribbon from puff-paste trimmings, as in the case of No. 2299, Allumettes.
Spread thereon a thick layer of very reduced Béchamel sauce, flavoured with cayenne, and combined, when cold, with very small dice of Gruyère and Parmesan. Cut up and cook as for No. 2299, Allumettes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2311, p. 681. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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