Tartinas (Tartlets)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 240. The excerpt below is the record exactly as published.
Tartinas. (Tartlets.) Cut, off a common French dinner roll, a few crusts of oblong shape, an eighth of an inch thick ; sprinkle over fine sugar, let them glaze in the oven, mask them with a layer of apricot marmalade, and arrange them in a circular order on a dish. Now fill the hollow of this circle with a garnish of half-preserved chestnuts mixed up with a few tablespoonfuls of Smyrna raisins, mask them with curacoa liqueur, and sprinkle over minced pistachios
Cook this with the app: pantry check, scaling, and the assistant.