Magazine article Sunset

Nouveau Napoleons

Magazine article Sunset

Nouveau Napoleons

Article excerpt


Crisp layers make savory main and side dishes

One Napoleon was a short emperor with big ideas. Another was, until reGently, a tall dessert that rose in tiers of flaky pastry and creamy filling. But today, the edible variety goes way beyond dessert. The pastry may be crackly layers of filo dough or crisp, thin potato galettes, the fillings lobster, salmon-even creamy sweet potatoes. And instead of ending a meal, these napoleons have come to power as hot or cold main courses or side-dish consorts. For speedy construction, they all have parts that can be made ahead.

Lobster Salad Napoleons

PREP AND COOK TIME: About 1 1/2 hours

NOTES: YOU can prepare dressing, pastry, and lobster (through step 2) up to 1 day ahead. Cover dressing and lobster separately and chill; wrap cool pastry stacks airtight and store at room temperature.


Salmon and Potato Napoleons

PREP AND COOK TIME: About 50 minutes, plus about 2 hours to make potato galettes

NOTES: If you have only one oven, reheat galettes while making vegetable sauce, then keep warm on lowest rack while broiling salmon. …

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