2. — Ramecjuin mixture in small heaps on round
of puff paste, egged, and pinched to form
three-cornered shape, grated cheese over,
and baked, farced with creamed cheese at
wish.
Tartelettes — Tartlet cases made of short or puff
paste or nouille paste, and filled with various
elements.
Tartelette Agnes — Light cheese souffle mixture, baked
in puff paste tartlets, served with a slice of
blanched beef marrow on top, and fines herbes.
Tartelettes chasseur — Short paste tartlets, filled with
a salpicon of chicken liver and mushrooms
blended with game sauce, sprinkled with cheese,
and browned.
Tartelettes ecossaises — Short paste tartlets, filled with
creamed Finnan haddock blended with
bechamel cayenne.
Tartelettes Florentine — Cheese souffle mixture, mixed
with dice of truffe✪ Souffle Helder and lobster, baked in
tartlet cases.
26 The New Practiced Cookery Guide.
Tartelettes hongroises — Puree of onions and paprika,
mixed with cream, yolks, and grated cheese,
baked in tartlet cases.
Tartelettes Marquise — G-niocclii mixture, mixed with
dice of Gruyere cheese, cayenne, baked in puff
paste tartlets.
Tartelettes jpiementaise — Savoury custard, made of
half cream and half consomme, grated
Parmesan, nutmeg, and yolks of eggs, baked in
puff paste tartlets.
Tartelettes 'polonaise — A mixture of chopped hard
eggs and cooked sauerkraut, fines herbes,
blended with paprika sauce, baked in tartlet
cases lined with blinis, brown crumbs over.
Tartelettes Raglan — A fish souffle mixture of smoked
haddock and bloater roes, baked in short paste
tartlets.
Tartelettes Sefton — A cheese savoury custard,
baked in tartlet cases, lined with cheese straw
paste.
Tartelettes suisse — Dice of Gruyere cheese in
puff paste tartlets, beaten egg, salt, and
cayenne, with a little cream poured over, and
baked.
Tartelettes Tosca — Prawns a rAmericaine, placed in
short paste tartlets, masked with cheese souffle
mixture, and baked.
Tartelettes Vendome — A salpicon of cepes sauteed
with echalotes, beef marrow, hard eggs, and
fresh breadcrumbs, blended with dissolved meat
glaze, baked in brioche paste tartlets, a slice
of beef marrow on top.
Sandwiches.
27
Vatrenshis — Grated cheese, yolks, cream, cayenne,
heated, rolled into small balls, placed in rounds
of unsweetened brioche paste, finished as
rissoles, egged, and baked.
VisnisJcis — Creamed fish, fennel flavour, fish veloute,
paprika finished as rissoles, with unsweetened
brioche paste.
SANDWICHES.
Fancy sandwiches are made in great varieties,
and add a pleasing display to the reception or
buffet tables and suppers. The ingredients that
constitute them should be finely pounded and
creamed, judiciously seasoned ; the bread white?
brown, or standard, thinly sliced, and mustarded
butter spread on it ; the sandwiches cut in various
fancy ways, and tastefully arranged with a profusion
of greens, mustard and cress, etc.
Aberdeen — Made with a puree of chicken, ham, and
tongue, curried, the bread fried or toasted,
served hot or cold.
Adelaide — Same as Aberdeen, with addition of
grated cheese, served hot.
A mericaine — Made with a puree of ham and tongue
and mixed pickles,
Andalouse — Made with puree of chicken and pi-
mentoes.
Berlinoise — German rye bread and a paste of
Gruyere cheese, French mustard, minced prawns,
watercress, cucumber, and little mayonnaise ;
roll the sandwiches, and cut as Swiss roll.
23
The New Practical Cookery Guide.
Page 15 · 1 recipe record on this page
Presented as published in 1913. 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
2. — Ramecjuin mixture in small heaps on round of puff paste, egged, and pinched to form three-cornered shape, grated cheese over, and baked, farced with creamed cheese at wish.
Tartelettes — Tartlet cases made of short or puff paste or nouille paste, and filled with various elements.
Tartelette Agnes — Light cheese souffle mixture, baked in puff paste tartlets, served with a slice of blanched beef marrow on top, and fines herbes.
Tartelettes chasseur — Short paste tartlets, filled with a salpicon of chicken liver and mushrooms blended with game sauce, sprinkled with cheese, and browned.
Tartelettes ecossaises — Short paste tartlets, filled with creamed Finnan haddock blended with bechamel cayenne.
Tartelettes Florentine — Cheese souffle mixture, mixed with dice of truffe and lobster, baked in tartlet cases.
26 The New Practiced Cookery Guide.
Tartelettes hongroises — Puree of onions and paprika, mixed with cream, yolks, and grated cheese, baked in tartlet cases.
Tartelettes Marquise — G-niocclii mixture, mixed with dice of Gruyere cheese, cayenne, baked in puff paste tartlets.
Tartelettes piementaise — Savoury custard, made of half cream and half consomme, grated Parmesan, nutmeg, and yolks of eggs, baked in puff paste tartlets.
Tartelettes 'polonaise — A mixture of chopped hard eggs and cooked sauerkraut, fines herbes, blended with paprika sauce, baked in tartlet cases lined with blinis, brown crumbs over.
Tartelettes Raglan — A fish souffle mixture of smoked haddock and bloater roes, baked in short paste tartlets.
Tartelettes Sefton — A cheese savoury custard, baked in tartlet cases, lined with cheese straw paste.
Tartelettes suisse — Dice of Gruyere cheese in puff paste tartlets, beaten egg, salt, and cayenne, with a little cream poured over, and baked.
Tartelettes Tosca — Prawns a rAmericaine, placed in short paste tartlets, masked with cheese souffle mixture, and baked.
Tartelettes Vendome — A salpicon of cepes sauteed with echalotes, beef marrow, hard eggs, and fresh breadcrumbs, blended with dissolved meat glaze, baked in brioche paste tartlets, a slice of beef marrow on top.
Sandwiches.
Vatrushkas — Grated cheese, yolks, cream, cayenne, heated, rolled into small balls, placed in rounds of unsweetened brioche paste, finished as rissoles, egged, and baked.
Visnisky — Creamed fish, fennel flavour, fish veloute, paprika finished as rissoles, with unsweetened brioche paste.
SANDWICHES.
Fancy sandwiches are made in great varieties, and add a pleasing display to the reception or buffet tables and suppers. The ingredients that constitute them should be finely pounded and creamed, judiciously seasoned ; the bread white? brown, or standard, thinly sliced, and mustarded butter spread on it ; the sandwiches cut in various fancy ways, and tastefully arranged with a profusion of greens, mustard and cress, etc.
Aberdeen — Made with a puree of chicken, ham, and tongue, curried, the bread fried or toasted, served hot or cold.
Adelaide — Same as Aberdeen, with addition of grated cheese, served hot.
A mericaine — Made with a puree of ham and tongue and mixed pickles,
Andalouse — Made with puree of chicken and pimentoes.
Berlinoise — German rye bread and a paste of Gruyere cheese, French mustard, minced prawns, watercress, cucumber, and little mayonnaise ; roll the sandwiches, and cut as Swiss roll.
The New Practical Cookery Guide.
Records on this page
Souffle Helder