Cornets d la Portugaise
From Salads, sandwiches, and savouries, 1901
Serve garnished with seasoned watercress.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.
Cornets d la Portugaise. — Pound five or six large tomatoes, sieve them, seasoning this pnree with pepper, salt, and, if needed, a drop or two of liquid carmine. Now stir into it a gill of just liquid aspic jelly, a gill of cream whipped stiffly, with a strong flavouring of freshly grated Parmesan cheese, and a little coralline pepper ; add to this a dessert- spoonful of tarragon and a teaspoonful of chilli vinegar, with a little minced tarragon
Cook this with the app: pantry check, scaling, and the assistant.