Common covered Tartlet or Dariole or Patty Cases are
made of common short paste rolled out to the thickness of
a penny piece, and then pressed into the dariole moulds ;
their bottoms are filled with a mixture of four parts of flour
and one part of chopped suet✪ Common Covered Tartlet or Dariole Cases ; when done, the mixture is
scooped out, and the preparation intended for their contents
is put into the cavity, and the whole is covered with a
nicely-coloured baked cover of short paste. Such patty
cases are sometimes by uninformed writers called crous-
tades, a name which is quite inappropriate. These darioles
are not ordinarily filled with ragouts, but with creamy,
white cheesy, macroon-flavoured, semi-sweet flour and egg
materials. If you value quality and its conservation, keep
in integrity the names of, and traditions concerning, old
dishes.
Patty Cases resembling little timbales are made of boiled
Nouilles paste, filled with savoury contents tossed with
butter, and bound with bdchamel sauce. They may also be
egged and crumbed and fried in lard. They are laborious
but pretty morsels, on which an Italian cook, e.g., can show
his skill in the art of producing Eabioles.
Croustades are in French culinary terminology pasties of
different sizes for the reception of farcied meat, the paste of
which is harder or more crackling (croquante) than that of
vol-au-vent, timbales, casseroles of rice, etc. They are
mostly made of stale bread, which is carved or turned until
it has the desired form. This bread is now lined with
butter, and coloured in an oven, or fried in flowing fat,
drained of excess of fat, and now constitutes the base, or
CROUSTADES
367
mould, or crust of the croustade. This mould now receives
a lining of puff paste, and with this is baked a second time,
either with the forcemeat in its interior and the lid or
cover on, or by itself without any meat in its cavity.
Croustades may be served with forcemeat only, or garnished
with boned quails, larks, or other small birds✪ Croustades. Of so-called
‘ croustades ’ described by some French culinary authors,
some have no title to this name at all : thus, one named
a la financihre is a mere pate; those aux triijfes a surprise
are mere boiled truffles excavated and filled with farce ;
that a la carcassonne is a mere pigeon pie, of which the
pigeon has been previously stewed as ragout.
Croustades are curiosities even for the French them-
selves, owing to the spelling of their name ; for crusts of
bread, whether produced during the process of baking, or
by additional toasting or frying, in French are croiUes, and
the elision of the s is indicated by the circumflex accent.
How, then, does it come that this s survives in croustades ?
Perhaps because they are a revival of the Italian crustini
and crustadinos.
Page 232 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Common covered Tartlet or Dariole or Patty Cases are made of common short paste rolled out to the thickness of a penny piece, and then pressed into the dariole moulds ; their bottoms are filled with a mixture of four parts of flour and one part of chopped suet ; when done, the mixture is scooped out, and the preparation intended for their contents is put into the cavity, and the whole is covered with a nicely-coloured baked cover of short paste. Such patty cases are sometimes by uninformed writers called croustades, a name which is quite inappropriate. These darioles are not ordinarily filled with ragouts, but with creamy, white cheesy, macroon-flavoured, semi-sweet flour and egg materials. If you value quality and its conservation, keep in integrity the names of, and traditions concerning, old dishes.
Patty Cases resembling little timbales are made of boiled Nouilles paste, filled with savoury contents tossed with butter, and bound with béchamel sauce. They may also be egged and crumbed and fried in lard. They are laborious but pretty morsels, on which an Italian cook, e.g., can show his skill in the art of producing Ravioles.
Croustades are in French culinary terminology pasties of different sizes for the reception of farcied meat, the paste of which is harder or more crackling (croquante) than that of vol-au-vent, timbales, casseroles of rice, etc. They are mostly made of stale bread, which is carved or turned until it has the desired form. This bread is now lined with butter, and coloured in an oven, or fried in flowing fat, drained of excess of fat, and now constitutes the base, or
CROUSTADES
mould, or crust of the croustade. This mould now receives a lining of puff paste, and with this is baked a second time, either with the forcemeat in its interior and the lid or cover on, or by itself without any meat in its cavity. Croustades may be served with forcemeat only, or garnished with boned quails, larks, or other small birds. Of so-called ‘ croustades ’ described by some French culinary authors, some have no title to this name at all : thus, one named a la financihre is a mere pate; those aux truffes a surprise are mere boiled truffles excavated and filled with farce ; that a la carcassonne is a mere pigeon pie, of which the pigeon has been previously stewed as ragout.
Croustades are curiosities even for the French themselves, owing to the spelling of their name ; for crusts of bread, whether produced during the process of baking, or by additional toasting or frying, in French are croiUes, and the elision of the s is indicated by the circumflex accent. How, then, does it come that this s survives in croustades ? Perhaps because they are a revival of the Italian crustini and crustadinos.
Records on this page
Common Covered Tartlet or Dariole CasesCroustades