Fontage Cups or Timbale Cases
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 egg yolk
- cayenne
- 1/3 cup milk
Mix ingredients in order given until smooth, strain, and let stand over night in a warm location. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain.
These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.
These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.
Submitted by Jul 14, 2009
15 min
30 min
45 min