1274 Tartelettes à la Polonaise

Method

Line some large plain buttered tartlet moulds with ordinary short paste, fill with well drained cooked Sauerkraut mixed with 3 tbs of Kache of Semolina, and 2 chopped hard-boiled eggs per 500 g (1 lb 2 oz) Sauerkraut.

Cover each with a thin round of short paste and seal together; eggwash and make a small hole in the covers to allow the steam to escape. Place on a baking tray and cook in a moderate oven for 20 minutes. Remove from the oven and pour a little Sauce Demi-glace through the holes in the tartlets. Serve arranged on a serviette.

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