Chicken Tartlets, Pompadour Style
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 6. The excerpt below is the record exactly as published.
Chicken Tartlets/ Pompadour Style. Fill some baked tartlet crusts with puree of mush- rooms and cover with chicken cream forcemeat, deed- rate with truffles, butter the top lightly, and bake in a mild oven for 10 minutes
Cook this with the app: pantry check, scaling, and the assistant.