Baskets with Striped Bass a la Fanchonette

Ingredients

• Make nice puff pastry
• fill with dried beans, rice, or bread
• butter for greasing
• tie a bow of ribbon to match the table

Method

1. 1

   Roll out the pastry thin, cut pieces for the tins, line with pastry, fill with beans, bake.

2. 2

   Make handles from pastry strips, bake.

3. 3

   Scoop out beans, heat baskets, fill, and garnish with seafood.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 96. The excerpt below is the record exactly as published.

Baskets with Striped Bass a la Fanchonette Corbeilles de Bar raye, a la Fanchonette Make nice puff pastry; roll out very thin; cut with the cutter a piece large enough for the little deep-fluted cake tins that are to be lined. Line moulds with pastry; fill with dried beans, rice, or bread; put on a baking sheet in oven and bake. In the meantime, make little handles by cutting the pastry (that has been rolled very thin) into long strips about half inch in width; twist in corkscrew style; put on a platter in shape of a horseshoe and bake. When the pastry is baked, scoop out the beans; when ready to fill, heat the baskets and handles, then fill. Put the handle of pastry in each; tie a bow of ribbon on to match the table

Cook this with the app: pantry check, scaling, and the assistant.