Strawberry Tartlets à la Alexander

Ingredients

• one-fourth pound of flour
• one-fourth pound sugar
• one tablespoonful of butter
• two whole eggs
• custard (Creme Patissiere)
• selected fresh whole strawberries
• lightly diluted red currant jelly
• finely chopped pistachio nuts

Method

1. 1

   Make a dough with flour, sugar, butter, eggs, and salt.

2. 2

   Cut into tartlet forms and bake.

3. 3

   Once cooled, fill with custard, top with strawberries, brush with jelly, and sprinkle with pistachios.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.

wo tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate J4 pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down. This preparation cut and roll into sticks of ^ inches diameter by ij4 inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan. Serve in napkin with fried parsley. POACHED EGGS EN CROUSTADE A L'ALEXANDER Work into a dough J4 pound of flour, one tablespoon- ful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diam- eter, place in molds and bake in moderate oven. [65] THE STAG COOK BOOK Melt two tablespoonsful of fresh butter, add 12 finely chopped shallots, %. pound of finely chopped fresh mush- rooms, pepper, salt, and let it simmer, by constantly stir- ring, until it is thoroughly cooked, and finish with chopped parsley; mix well into this two tablespoonsful of demi- glace. Cover the bottom of tartlettes with a layer of this preparation, place a freshly poached egg on top, cover with thick cream sauce, spray with grated Parmesan cheese, a dash of melted butter, and bake in moderate oven for about five minutes. Dish up on napkin with crisp fried parsley. ROMAINE SALAD A L'ALEXANDER Decorate half a head of Romaine with sliced grape- fruit, sliced orange and white grapes split and seeded, or large black cherries. Prepare dressing as follows: Incorporate into French dressing finely chopped chives, French mustard and tea- spoonful of red currant jelly; mix well and use as dress- ing for above salad. ROGNONS DE VEAU A L'ALEXANDER Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding J^ pound of very fine chopped fresh mushrooms, and put asid^. Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color. Add [66] WRITTEN FOR MEN BY MEN the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard; incor- porate into this appareil one pint of demi-glace, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt, and let it cool down. Cut round canapes of bread 3 inches in diameter, and 54 inch thick, and fry in butter to crusts, and drain; then cover the crusts with this preparation to a half ball shape, pass through beaten egg, spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes. Dish up on napkin with fried parsley, and serve with demi-glace sauce separate. STRAWBERRY TARTLETS ALEXANDER Work into a dough J^ pound of flour, J4 pound sugar, • I tablespoonful of butter, 2 whole eggs, and a little salt. Cut the dough to oval or round tartlet forms, have them baked in moderate oven, and after they are cooled down fill out the bottom of the tartlets with custard (Creme Patissiere). Cover the cream entirely with a layer of selected fresh whole strawberries, and apply, with a decorating brush, lightly diluted red currant jelly; spray the top with finely chopped pistachio nuts

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