Petites Tartelettes, Cracovienne

Ingredients

• i lb. puff-paste
• 1 dozen oysters
• 1 oz. butter
• ½ oz. flour
• 2 oz. cooked ivhiting or other white fish
• ½ gill cream
• 1 dessertspoonful meat-glaze
• hard-boiled egg
• seasoning

Method

1. 1

   Roll out the puff-paste about a quarter of an inch thick; cut out some rounds and six or eight flat tartlet moulds, fill these with raw rice, bake a nice colour, and take out the rice and put the crusts on a sieve.

2. 2

   Chop the white of the hard-boiled egg and the flesh of the whiting finely.

3. 3

   Warm up the oysters in their liquor, beard them, put six or eight of the nicest on one side, and cut the remaining ones into small slices.

4. 4

   Melt the butter in a stewpan; stir in the flour and cook without browning; then add the oyster liquor and cream, stir well, put in the minced fish, white of egg, and oysters; season with pepper and salt.

5. 5

   Fill the tartlets with this mixture.

6. 6

   Glaze the oysters, put aside the liquid meat-glaze; put one on top of each tartlet.

7. 7

   Rub the yolk of egg through a sieve and decorate round the oysters.

8. 8

   Bake for ten minutes, dish up, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 495. The excerpt below is the record exactly as published.

Petites Tartelettes, Cracovienne. — i lb. puff-paste, 1 dozen oysters, 1 oz. butter, ^ oz. flour, 2 oz. cooked ivhiting or other white fish, ^ gill cream, oyster liquor, hard-boiled egg, seasoning, 1 dessertspoonful meat-glaze

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