Tartelettes de Lax

Ingredients

• 2 oz. lax.
• 1 dessert-sp. salad oil.
• 1 filleted anchovy.
• 1 hard-boiled yolk.
• 2 table-sps. liquid aspic.
• 2 table-sps. whipped cream.
• A few capers.
• 6 or 7 tartlet cases.

Method

1. 1

   Make small cases of anchovy pastry and bake until crisp.

2. 2

   Pound lax with anchovy, yolk, and oil.

3. 3

   Rub through a sieve, add aspic, and whipped cream.

4. 4

   Fill cases and garnish with lax and capers.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 800. The excerpt below is the record exactly as published.

Tartelettes de Lax 2 oz. lax. 1 dessert-sp. salad oil. 1 filleted anchovy. 1 hard-boiled yolk. 2 table-sp. liquid aspic. 2 table-sps. whipped cream. A few capers. Seasoning. 6 or 7 tartlet cases.

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