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Allumettes

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Parmesan
  2. Bechamel sauce
  3. Gruyere
  4. Cut
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare a ribbon of puff-paste three inches wide by one-fifth inch thick, leaving the length to come as it will.
  2. Spread on it some very reduced Béchamel sauce, combined with two tablespoonfuls of grated Gruyère cheese per one-half pint, and season with cayenne.
  3. Sprinkle the surface with grated Parmesan;
  4. press the latter into the sauce by means of the flat of a knife;
  5. cut into rectangles one inch wide;
  6. set these on a slightly-moistened tray, and bake them in a moderate oven for twelve minutes.

Plating

Cookware for this recipe

  • Chef's knife
  • Grater