Tartines a la Lucullus

Ingredients

• 1/2 pound of puff paste
• finely-grated Parmesan cheese
• 1 tablespoonful of anchovy paste
• 1 ounce of fresh butter
• a tablespoonful of veloutee or bechamel sauce
• three stoned Spanish olives

Method

1. 1

   Roll out puff paste with cheese, cut into strips, and spread with anchovy paste.

2. 2

   Cover with another strip, cut into shapes, prick, and bake until brown.

3. 3

   Pound yolks, butter, bloater paste, sauce, and olives, season, and pipe onto tartines.

4. 4

   Garnish with olives and anchovy strips.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 90. The excerpt below is the record exactly as published.

Tartines a la Lucullus. — Take half a pound of puff paste,, give it three consecutive turns, besprinkle the paste each turn with finely-grated Parmesan cheese. Boll out in two long strips about three inches wide and a quarter of an inch thick, and cut in two crossways. Mix a tablespoonful of anchovy paste with sufficient anchovy sauce to form a smooth paste. Spread this evenly over one side of the paste, and cover with the other strip. Cut it into small squares, or oblong strips, place on a baking sheet, prick the sur- face of them with a fork, and bake in a moderately heated oven to a nice light brown. When baked put aside to cool. In the mean- time pound the following in a mortar : — Two hard-boiled yolks of eggs, one ounce of fresh butter, one ounce of bloater paste, a table- spoonful of veloutee or bechamel sauce, and three stoned Spanish olives

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