Fleurons

(Recipe #17, page 122)

These puff paste ornaments serve to garnish a ragout; they may also be served instead of a pie as an accompaniment to a ragout. Roll puff paste out to the thickness of a quill, stamp out small circles with a circular form, brush the pastry with diluted egg, fold them over in the shape of a crescent, brush the top of the pastry, and bake until light brown.

Translated by David Green.

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