1270 Tartelettes à la Gauloise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Coat the bottom and sides of lightly coloured, fancy paste tartlet cases with a thin layer of light chicken forcemeat; place in the oven to cook the forcemeat.

Fill the tartlets with very small cooked cockscombs and kidneys mixed with a little veal Meat Glaze thickened with butter. Cover with some more chicken forcemeat mixed with a quarter its volume of a purée of ham and place in the oven for a few minutes to cook the forcemeat. Serve arranged on a serviette.

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