Oriental Patties

Ingredients

• small patty-pans
• one and a half ounce of butter
• two dozen prawns
• half a teaspoonful of flour
• one teaspoonful of curry paste
• the juice from a small lemon
• a little cayenne
• half a gill of cream

Method

1. 1

   Line patty-pans with thin paste, fill with barley, and bake for 10 minutes.

2. 2

   Remove barley.

3. 3

   Fry shallot in melted butter, add flour, curry paste, lemon juice, and cayenne.

4. 4

   Fill cases with mixture, top with cream flavored with anchovy, and sprinkle with coralline pepper.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Oriental Patties (Tartelettes a I'Orient) Line some small patty-pans with good paste very thinly, and fill them with barley (so that they may be kept hollow), and bake them for ten minutes ; then take out the barley. Skin two dozen prawns. Take one and a half ounce of butter, melt it ; fry a shalot, and add half a tea-spoonful of flour, one tea spoonful of curry paste, and the juice from a small lemon and ENTREES ']2i a little cayenne. Cook this mixture over the fire ; then stiffly fill the cases with it, and have ready half a gill of cream

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