Preparation of Tartlet and Barquette-Crusts
From Soyer's standard cookery, 1912
Serves 6
Use round cutters for tartlets and oval for barquettes.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 230. The excerpt below is the record exactly as published.
PREPARATION OF TARTLET AND BARQUETTE-CRUSTS. — Roll out the paste to the thickness of one-eighth inch, and stamp it with an indented fancy-cutter into pieces of the same size as the tartlet-molds to be used, which in this case are the same as for " petits fours," and, therefore, very small. The fancy-cutter should be round for tartlets, and oval for barquettes. Lay the paste in the molds, prick the parts lying on the bottom, lest they should blister, garnish the insides with pieces of kitchen paper to protect the paste, and fill them with rice or flour
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