1274 Tartelettes à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.