Chapter XVIII · Vegetables and Farinaceous Products · No. 2076
Built upon: No. 2358Fine, Short or Flawn Paste (For Fruit Tarts)
2076—Flan Grillé aux Champignons
Line a buttered flawn-mould with good lining paste (No. 2358, Fine, Short or Flawn Paste (For Fruit Tarts)).
Garnish it with very fresh and barely opened English mushrooms, tossed in butter with a little chopped onion, cohered with cream, and cooled.
Moisten the edges of the flawn-mould, and deck it with criss-cross strips of short paste, as for a latticed apple-flawn.
Gild the lattice work; bake the flawn in a very hot oven, and serve it the moment it is withdrawn.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2076, p. 634. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →