Tartelettes à la Norvégienne

Ingredients

• Put a quarter of an ounce of butter into a saucepan.
• stir in a quarter of an ounce of flour.
• moisten with a gill of beer.
• stirring in two tablespoonfuls of Gruyere shavings.
• adding, while doing so, a teaspoonful of made mustard.
• seasoning, with a pinch of mace.
• stir in the yolk of one raw egg.

Method

1. 1

   Prepare the paste for tartelettes and line the moulds.

2. 2

   In a saucepan, melt butter, mix with flour, add beer, and Gruyere.

3. 3

   Stir until melted, add mustard and mace, then mix in the egg yolk.

4. 4

   Fill the cases and dust with Gruyere before serving.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 34. The excerpt below is the record exactly as published.

Put a quarter of an ounce of butter into a saucepan, stir in a quarter of an ounce of flour, mix five minutes, and moisten with a gill of beer, stirring in two tablespoon- fuls of Gruyere shavings — the thinnest possible. Stir now over the fire till melted, adding, while doing so, a teaspoonful of made mustard, and seasoning, with a pinch of mace. When all seems smooth take the pan from the fire, stir in the yolk of one raw egg, and fill the cases, dusting grated Gruyere over their surfaces, and serving as hot as possible on a heated napkin. MENU XVI. {April or May.) Potage a la m6nag6re (ii.) Truite saumonde h. la Chivry. Quasi de veau, sauce Soublse tomatee Charlotte aux bananes. Tartelettes ^ la Norv^gienne

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