Tourte Bourgeoise
From The "Queen" cookery books: Entrees, 1901
Tiny patties can be made similarly.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.
Tourte Bourgeoise. — For this have ready some rough puff paste, and lay it on a baking tin, then place on it any cooked ragout (as described for the filling of the croustades or vol-au-vent), mixed with rather stiff sauce
Cook this with the app: pantry check, scaling, and the assistant.