"Crust Brillat-Savarin." A slice of bread hollowed out and filled with chopped hard boiled eggs mixed with mushrooms and truffles and garnished with anchovies.
"Crust Brillat-Savarin." Small pastry cases filled with a salpicon of calf's and lamb's sweetbreads, mushrooms, cockscombs and kidneys, bound with a demi-glace or Madeira sauce.
Crusts of fried bread, hollowed out and filled with poached soft roe of carp, covered with a cheese soufflé and baked.
Palmier cakes served with blackcurrant liqueur and covered with Chantilly cream.
Slices of bread hollowed out and filled with cooked cauliflower and Mornay sauce and sprinkled with Parmesan cheese.
Crusts of fried rye bread, hollowed out and filled with grilled ham, coated with a slice of Gruyère cheese, sprinkled with cayenne pepper and baked au gratin.
Crusts of fried bread, hollowed out and filled with mushroom soufflé garnished with anchovy fillets.
