Chapter XVIII · Vegetables and Farinaceous Products · No. 2293
2293—Kache de Sarrasin pour Potages
Moisten one lb. of concassed buckwheat with enough tepid water to make a stiff paste; add the necessary salt, and put this paste in a large Charlotte-mould. Bake in a hot oven for two hours. Then remove the thick crust which has formed upon the preparation, and transfer what remains, by means of a spoon, to a basin. Mix therewith two oz. of butter while it is still hot.
Kache prepared in this way may be served in a special timbale. But it is more often spread in a thin layer on a buttered tray, and left to cool.
It is then cut into roundels one in. in diameter, and these are rolled in flour and coloured on both sides in very hot, clarified butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2293, p. 675. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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