Russian Tartlets
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 70. The excerpt below is the record exactly as published.
Russian Tartlets Make very light pastry and line some tins with it. Then take some oysters scalded in their own liquor, one grated table-spoonful of horse-radish, one gill of stock, some lemon-juice, one table-spoonful of vinegar, one gill of white sauce, and one tea-spoonful of capers, half a gill of the oyster liquor, and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.