1273 Tartelettes Olga

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fill some very small buttered tartlet moulds with Mousseline forcemeat made from hazel-hen. Place them in a pan containing a little boiling water and cook in a moderate oven.

Demould them when ready and place each in a slightly larger baked paste tartlet case. Lightly coat with Salmis Sauce and place a very small cooked White mushroom on top. Serve arranged on a serviette.