Croûte a la Mexicaine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Contains
Eggs
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
Chef Wood
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- Cut some slices three inches long by one-third inch thick from a stale Génoise.
- Coat them with a Condé pralin, and dry them in a moderate oven.
- Set these croûtes in a crown on a round dish, and garnish their midst with a rocky pyramid of plombière ice, projecting above them.
Plating
Cookware for this recipe
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Chef's knife