Cornets de Homard d la Creme
From Salads, sandwiches, and savouries, 1901
Other seafood can be used.
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 38. The excerpt below is the record exactly as published.
Cornets de Homard d la Creme. — Butter some cornet tins, and roll out some anchovy or cheese pastry very thinly, stamp it out in rounds 3|in. to 4in. in diameter, prick these all over with a fork, and line the tins lightly with these rounds, slipping a second tin into the first, over the paste, to keep the latter in position, and bake in a moderate oven for twenty-five to thirty minutes till crisp; then lift them out and leave till cold. Have ready some lobster prepared as for the darioles, only omitting the mustard and cress, and mix with one and a half gills ofi stiffly whipped crea
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Cook this with the app: pantry check, scaling, and the assistant.