Petits Paniers a la Jardiniere

Ingredients

• £ lb. short paste
• ^ pint of macedoine of vegetables
• oil
• vinegar
• % lemon
• 1 tablespoonful aspic jelly
• 1 small truffle
• pepper
• salt

Method

1. 1

   Line eight small patty pans with the paste, shape twisted slips of paste, bake them, and fasten each end crossways with yolk of egg and flour mixed to the sides of the patty pan.

2. 2

   Fill the interior with raw rice, bake for about ten minutes, turn out the rice, and set to cool.

3. 3

   Prepare cooked macedoine of vegetables, season with oil, vinegar, pepper, and salt, moisten with aspic, fill the baked crust, mask with aspic, and garnish with lemon-rind or truffles.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 392. The excerpt below is the record exactly as published.

Petits Paniers a la Jardiniere £ lb. short paste, ^ pint of macedoine of vegetables, oil and vinegar, % lemon, 1 table- spoonful aspic jelly, 1 small truffle, pepper and salt

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