Tartlets Bizarres
From À la mode cookery, 1902
Arrange tartlets on a bed of chervil garnished with small French radishes.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 71. The excerpt below is the record exactly as published.
Tartlets Bizarres Take some tartlet-pans and line them with puff paste ; bake them and roll out some very thin paste, and place across so as to make four divisions ; fill one division with anchovy cream, in the second lobster cream, in the third oyster or Parmesan cream, and in the fourth tomato cream. Sprinkle, according to taste, lobster coral and parsley
Cook this with the app: pantry check, scaling, and the assistant.