Cepe Tartlets a la Polonaise
From How to cook vegetables, 1911
Presented as published in 1911. 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
Nutrition per serving
470Calories
30 gProtein
13 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein30 g
Carbohydrates13 g
Fiber0.3 g
Sugars6.2 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.4 g
Omega-30.1 g
Cholesterol753 mg
Sodium727 mg
Potassium471 mg
Calcium260 mg
Iron3.9 mg
Magnesium42 mg
Phosphorus519 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C1 mg
Vitamin A450 mcg
Vitamin E2.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate104 mcg
Choline606 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.
Cepe Tartlets a la Polonaise. Line some tartlet moulds with thinly rolled-out paste, and fill with rice or lentils, and bake. When half cooked, take out the rice or lentils and replace with a salpicon of cepes which have been previously seasoned, and sauteed in butter with finely-chopped onion. Heat up a gill or so of well-reduced Bechamel sauce, add to it 3 yolks of eggs, then whisk up the white of an egg, and mix with the sauce. Cover the tartlets with this preparation, and finish cooking. When of a nice fawn colour, unmould the bouchees, dish up, garnish with parsley
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Cook this with the app: pantry check, scaling, and the assistant.