Tartelettes a la Jardiniere
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 28. The excerpt below is the record exactly as published.
Tartelettes a la Jardiniere — ^Jardiniere Tarte- lettes. Cut some young carrots into small squares, cook in lightly salted water and drain; add an equal amount of cooked green peas and green asparagus tips (cut small), toss in butter, and season with salt and a pinch of sugar. Fill some heated tartelette crusts with these vegetables and place in the center a floweret of cauli- flower
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