Croustades de Truffes a l'Espagnole

Ingredients

• some carefully made short-bread paste
• a piece of stale bread
• a good dessert-spoonful of truffles per head
• a dash of Madeira
• some rich Espagnole sauce

Method

1. 1

   Line tartlet pans with short-bread paste, butter them, and preserve their hollow centers with stale bread.

2. 2

   Cut truffles in dice and warm them in Espagnole sauce with Madeira.

3. 3

   Fill croustades with truffles and sauce, and serve with the bird.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 268. The excerpt below is the record exactly as published.

Croustades de truffes a I'Espagnole- Line as many little open tartlet pans as you have guests with some carefully made short-bread paste. An oval not much larger than the bowl of a table spoon is the shape best suited to the purpose. Butter them well first to keep them from burning, and preserve their hollow centres while baking them by a piece of stale bread, to be removed afterwards. Cut up some truffles in dice, using enough to yield a good dessert-spoonful per head. Warm the mince np gently in some rich Espagnole sauce flavoured with a dash of Madeira

Cook this with the app: pantry check, scaling, and the assistant.