Tartlets a la Princesse

Ingredients

• £ lb. French puff pastry
• 1 oz. butter
• J pint cream
• ^ score of oysters
• £ teaspoonful lemon juice
• A dust of salt, pepper, & cayenne
• 2 eggs boiled hard
• 1 oz. flour
• 1 tablespoonful of chopped lobster claw
• 2 tablespoonfuls of liquid from oysters
• 1 tablespoonful of grated Parmesan cheese
• Minced parsley

Method

1. 1

   Prepare pastry, roll out, and cut into rounds.

2. 2

   Bake until golden.

3. 3

   Prepare sauce with butter, flour, cream, oyster liquid, and seasonings.

4. 4

   Add oysters and fill pastry cases with the mixture, garnishing with lobster and egg.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 16. The excerpt below is the record exactly as published.

TARTLETS A LA PRINCESSE. £ lb. French puff pastry (page 104) 1 oz. butter J pint cream ^ score of oysters £ teaspoonful lemon juice A dust of salt, pepper, & cayenne 2 eggs boiled hard 1 oz. flour 1 tablespoonful of chopped lobster claw 2 tablespoonfuls of liquid from oysters 1 tablespoonful of grated Parmesan cheese Minced parsley

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