928 Barquettes and Tartlets

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


These are a type of small Croustade or case made with short paste; Barquettes are made in small boat-shape moulds and tartlets in small round moulds both cut out with a fancy cutter. They play an important part in the repertoire and represent a type of hors-d’oeuvre which is classed under the name Frivolités.

Paste for Barquettes and Tartlets: Mix together to a paste 500 g (1 lb 2 oz) sifted flour, a pinch of salt, 250 g (9 oz) cool melted butter, 1 egg, 2 egg yolks and a few drops of water, handling it as little as possible. Roll into a ball, cover and allow to rest in a cool place for 2 hours. Line the moulds with this paste and cook without colouring in the usual manner.

Fillings for Barquettes and Tartlets: These fillings are usually based on a composed butter or a jelly— the first type permits the use of all those garnishes used for Canapés and other similar items according to taste and inspiration; for the second type the filling is usually composed of a layer of any kind of Mousse in the bottom of the pastry case which is then covered with any suitable garnish of a different colour, decorated and coated with jelly.

Example: Garnish the bottom of the Barquette or tartlet case with a layer of Mousse of prawn, crayfish or salmon and on top place a nice white poached oyster or a round slice of hard-boiled egg cut with a fancy cutter; decorate the centre with a little lobster coral or a diamond-shaped piece of fillet sole decorated with a leaf of chervil and coat with jelly to the level of the side of the case. Obviously it is possible with taste and inventiveness to create a considerable variety of this type of Hors-d’oeuvre, many more than it is possible to indicate here.