pescatariannut-freesoy-free
Tartelettes a la Norvegienne
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 358. The excerpt below is the record exactly as published.
Tartelettes a la Norvegienne make the pastry cases as above, fill them with raw rice, bake them a pale brown, empty out the rice, and keep the cases hot. Take an ounce of Norwegian lax (preserved salmon in slices) from the tin, free it from oil, wipe it, and pound in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter. Pass all through the sieve. Melt a quarter of an ounce of butter in a little saucepan, stir in a quarter of an ounce of flour, and a gill of milk
Cook this with the app: pantry check, scaling, and the assistant.