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Nazerac Sep 10, 2001 05:08 PM

Ok, so i got 2 recipes. One calling for pate feillete, one for pate sablee. Any thoughts on this from other chowhounders?

Thanks ...

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  1. e
    Erik M. RE: Nazerac Sep 10, 2001 05:13 PM


    This is the kind of think that you wanna post on the General Topics Board...

    Erik M.

    1. l
      Luis GARCÍA LAURENT RE: Nazerac Sep 13, 2001 04:55 PM

      The classic recipe is with pâte sablee.
      Do you like soggy crusts?

      Good luck

      1 Reply
      1. re: Luis GARCÍA LAURENT
        Nazerac RE: Luis GARCÍA LAURENT Sep 14, 2001 06:20 PM

        Thanks Luis,

        I checked MENUS ET RECETTES POUR TOUTE LA FAMILLE by Francoise Bernard, Hachette, 1996 and it was Pate Brisee for the quiche lorraine, however for the quiche roquefort, it required pate brisee a l'oeuf (with eggs). Would you know the difference?


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