Bake in a hot oven, and clear the insides of the bouchées of
their crumb on taking them out of the oven. ‘* Mignonnes
Bouchées,’’ which are used as a garnish, are stamped out with
a round cutter two inches in diameter, and are slightly thicker
than ordinary bouchées.
23902—SMALL HOT PATTIES
Roll, out the puff-paste to a thickness of one-sixth inch, and
stamp it out with an even round cutter three inches in diameter.
With the trimmings resulting from this operation, rolled some-
what more thinly, make an equal quantity of roundels, and lay
them on a tray. Slightly moisten the edges of these roundels
with a brush; garnish their centres with some forcemeat, rolled
to the size of a hazel-nut; cover the forcemeat with the roundels
stamped out from the first; press upon these with the back of
a round cutter two inches in diameter; gild them, and bake
them in a hot oven for twelve or fourteen minutes.
2303—CROUTES ET CROUSTADES
For tartlet crusts, which are put to various uses, take either
even or grooved, large or small moulds, subject to the require-
ments.
Roll cut a piece of short paste to a thickness of one-fifth inch;
stamp it out with a grooved round cutter of a size in proportion
to the moulds used; line the buttered moulds with these roundels
ZZ
706 GUIDE TO MODERN COOKERY
of paste; pierce the paste on the bottom of each with the point
of a small knife; line with good-quality paper; fill up with
lentils, split peas, or rice, and bake in a moderate oven. When
the paste is baked, withdraw the dry vegetable used and the
paper, and place the crusts in the drying-box, that they may
be quite dry; or gild them inside, and set them in the front of
the oven for a few minutes.
2394—TIMBALE CRUST
Butter a Charlotte-mould, and decorate its sides with some
sort of design made from nocdle-paste trimmings to which a
little powdered sugar has been added. Shape a piece of short
paste (of a size in proportion to the mould) like a ball; roll it
out to a disc; sprinkle it with flour, and fold it in two. Draw
the ends gently towards the centre, so as to form a kind of
skullcap, and take care to not crease the paste. Make this
skullcap of an even thickness of one-third inch, and place it in
the mould.
Press it well upon the bottom and sides of the mould, that
it may acquire the shape of the latter; line the mould inside
with gocd buttered paper; fill up with lentils or split peas,
letting them project in a dome above the edges of the paste, and
cover with a round sheet of paper.
Prepare a round layer of paste, one-fifth inch thick, a little
larger diametrally than the timbale one. Slightly moisten the
inside edges of the timbale; cover it with the prepared disc of
paste, and seal it well down to the edges of the timbale, pressing
it between the fingers in such wise as to form a crest reaching
one-half inch beyond the brim of the mould all round.
Pinch this crest with paste-pincers inside and out.
With a round or oval grooved fancy-cutter stamp out some
imitation leaves from a very thin layer of paste, and imitate
the veins of the leaves with the back of a knife; or stamp
out some triangles of paste; shape them like leaves, and set
these (slightly overlapping one another) upon the dome of the
timbale in superposed rows.
Finish with three roundels of paste, stamped out with a
grooved round cutter of a different size from the first, and make
a hole in the centre of each roundel with a round, even fancy-
cutter. Guild and bake in a moderate oven. When the outside
of the timbale is well browned, detach and remove the cover
formed by the leaves. Withdraw the split peas and the paper;
gild the timbale inside, and leave it to dry in the front of the
oven or in the drying-box.
ENTREMETS 907
2395—FLAWN CRUST
Page 404
Presented as published in 1909. 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
Bake in a hot oven, and clear the insides of the bouchées of their crumb on taking them out of the oven. ‘* Mignonnes Bouchées,’’ which are used as a garnish, are stamped out with a round cutter two inches in diameter, and are slightly thicker than ordinary bouchées.
2392—SMALL HOT PATTIES
Roll, out the puff-paste to a thickness of one-sixth inch, and stamp it out with an even round cutter three inches in diameter. With the trimmings resulting from this operation, rolled somewhat more thinly, make an equal quantity of roundels, and lay them on a tray. Slightly moisten the edges of these roundels with a brush; garnish their centres with some forcemeat, rolled to the size of a hazel-nut; cover the forcemeat with the roundels stamped out from the first; press upon these with the back of a round cutter two inches in diameter; gild them, and bake them in a hot oven for twelve or fourteen minutes.
2303—CROUTES ET CROUSTADES
For tartlet crusts, which are put to various uses, take either even or grooved, large or small moulds, subject to the requirements.
Roll cut a piece of short paste to a thickness of one-fifth inch; stamp it out with a grooved round cutter of a size in proportion to the moulds used; line the buttered moulds with these roundels
ZZ
of paste; pierce the paste on the bottom of each with the point of a small knife; line with good-quality paper; fill up with lentils, split peas, or rice, and bake in a moderate oven. When the paste is baked, withdraw the dry vegetable used and the paper, and place the crusts in the drying-box, that they may be quite dry; or gild them inside, and set them in the front of the oven for a few minutes.
2394—TIMBALE CRUST
Butter a Charlotte-mould, and decorate its sides with some sort of design made from nocdle-paste trimmings to which a little powdered sugar has been added. Shape a piece of short paste (of a size in proportion to the mould) like a ball; roll it out to a disc; sprinkle it with flour, and fold it in two. Draw the ends gently towards the centre, so as to form a kind of skullcap, and take care to not crease the paste. Make this skullcap of an even thickness of one-third inch, and place it in the mould.
Press it well upon the bottom and sides of the mould, that it may acquire the shape of the latter; line the mould inside with gocd buttered paper; fill up with lentils or split peas, letting them project in a dome above the edges of the paste, and cover with a round sheet of paper.
Prepare a round layer of paste, one-fifth inch thick, a little larger diametrally than the timbale one. Slightly moisten the inside edges of the timbale; cover it with the prepared disc of paste, and seal it well down to the edges of the timbale, pressing it between the fingers in such wise as to form a crest reaching one-half inch beyond the brim of the mould all round.
Pinch this crest with paste-pincers inside and out.
With a round or oval grooved fancy-cutter stamp out some imitation leaves from a very thin layer of paste, and imitate the veins of the leaves with the back of a knife; or stamp out some triangles of paste; shape them like leaves, and set these (slightly overlapping one another) upon the dome of the timbale in superposed rows.
Finish with three roundels of paste, stamped out with a grooved round cutter of a different size from the first, and make a hole in the centre of each roundel with a round, even fancycutter. Guild and bake in a moderate oven. When the outside of the timbale is well browned, detach and remove the cover formed by the leaves. Withdraw the split peas and the paper; gild the timbale inside, and leave it to dry in the front of the oven or in the drying-box.
2395—FLAWN CRUST