Croustade a la Regence
From The table, 1889
Serves 6
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 127. The excerpt below is the record exactly as published.
Croustade a la Regence. — Spread out a quarter of a pound of pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds ; line them with the paste, then fill them with cracker-dust ; cover them with a buttered paper, place them in the hot oven on a tin plate, and bake for ten or twelve minutes. Take from out the oven and let cool. Remove all the cracker-dust, and they will be ready for use. Fill them with a pint of hot regence
Cook this with the app: pantry check, scaling, and the assistant.