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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.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min
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