A triple cream soft cheese made from pasteurised cow’s milk, enriched with cream, in the Île-de-France.
A deep shell made of wafer-thin short crust pastry flavoured with Armagnac, bread, duchesse potato, rice or semolina, usually with a savoury filling, covered with more pastry and served hot. It might be filled with prunes or apples.
A deep shell made of duchesse potatoes filled with sautéed sauerkraut, garnished with slices of Strasbourg sausage.
A pastry case shaped like a shell and filled with pasta combined with tomato sauce and Parmesan cheese.
A barquette, or boat-shaped pastry of poached quail's eggs laid on duxelle bound with hollandaise sauce.
