Bouchee Cases
From Standard Paper-Bag Cookery, 1912
Can be made a day in advance.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 5. The excerpt below is the record exactly as published.
Bouchee Cases. — These are usually made from pas- try by covering tiny but deep patty pans with rich pas- try, cutting narrow strips to make the rim for the cup. Put on a tin in a buttered bag and bake. When cool they will slip from the pan. They may be made the day before using if preferred. Another way of preparing them is to cut good sized circles of bread
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