Chapter XIX · Savouries · No. 2315
Built upon: No. 268Gratins
2315—Diablotins
These are very small, poached Gnochi, sprinkled with grated cheese, flavoured with a very little cayenne, and set for their No. 268, Gratins to form at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2315, p. 682. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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