Method used in earlier days: Wrap each Truffled Crépinette in a double sheet of very strong thick, buttered paper. Arrange them in the hearth of a fireplace and cover with glowing embers. Renew these embers as required for an approximate cooking time of 20 minutes.
Remove the outside papers and leave the Crépinettes in the second one.
Modern method: Enclose each Truffled Crépinette in an oval layer of ordinary Pie Paste. Place on a baking tray, brush the tops with beaten egg and decorate by scoring with the point of a knife.
Bake in a moderate oven for 20 minutes and arrange on a serviette to serve.
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