Beef Patties a la Viennoise
- 2 shallots, chopped
- 4 tablespoons vinegar
- 2 ladles Espagnole sauce
- Chopped parsley
- Lean roast beef
- Feuilletage paste
- 1 egg
Put shallots in a saucepan with some white pepper and the vinegar, reduce to one-fourth. Add the Espagnole sauce, parsley and small squares of lean roast beef.
Line 8 small tart molds with feuilletage paste, fill with the prepared beef, moisten the edge, and cover with a thin round of paste. Brush top surface with egg, make a hole in the center, bake until light brown. Serve on a folded napkin.
Line 8 small tart molds with feuilletage paste, fill with the prepared beef, moisten the edge, and cover with a thin round of paste. Brush top surface with egg, make a hole in the center, bake until light brown. Serve on a folded napkin.
Submitted by Jun 2, 2009
15 min
30 min
45 min