Small Hot Patties a P'Anglaise
From The table, 1889
Serves 6
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 127. The excerpt below is the record exactly as published.
Small Hot Patties a PAnglaise.— Line with fine pate-a-foucer (No. 1078) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes ; empty them, and leave them to dry at the oven door for five minutes. Fill them with a pint of hot salpicon royal (No. 255), place a slice of truffle
Cook this with the app: pantry check, scaling, and the assistant.