1269 Tartelettes Diane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Coat the bottom and sides of cooked fancy paste tartlet cases with a thin layer of light game forcemeat; place in the oven to cook the forcemeat. Fill the tartlets with thin slices of breast of partridge and sliced truffle mixed with Sauce Demi-glace flavoured with partridge Fumet. Cover with a thin layer of light game forcemeat, smooth dome shape and decorate each with a small piped crescent shape of the same forcemeat. Place in the oven for a few minutes to cook the forcemeat and serve arranged on a serviette.