Lesson #2

Larousse Gastronomique p. 416

Diablotin

A very thin, small round slice of bread (sometimes first coated with reduced béchamel sauce) sprinkled with grated cheese and browned in the oven, Diablotins are usually served with soup, particularly consommé. If a full-flavoured cheese is used, such as Roquefort, they can be served as cocktail snacks.

Formerly the name diablotin was used for a small fritter made of a deep-fried thinck sauce. It is also the name of a small spoon used to measure spices for cocktails.

cheese diablotins
Cut a ficelle (long thin French loaf) into slices 5 mm (1/4 in.) thick. Butter them and coat with grated cheese (Comté, Emmental or Beaufort, which melt, or Parmesan, which doesn't). A thin slice of Gruyère or Edam which may be used instead. Brown the slices quickly and serve with soup.

diablotins with walnuts and Roquefort cheese

Cut a long French loaf into slices about 5mm (1/4 in.) thick. Mix some butter with an equal quantity of Roquefort cheese and add some coarsely chopped green walnuts, allowing 1 tablespoon per 75 g (3 oz, 1/3 cup) of the mixture. Spread the mixture on the slices of bread and quickly heat in a pre-heated oven at 240ºC (475ºF, gas 9).