4959 Tartelettes Vendome

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line some tartlet cases with fine short paste; prick the bottoms then fill them with the following mixture. For 12 tartlets: lightly cook 50 g (2 oz) chopped shallot in butter and add 100 g ( oz) finely chopped and sautéed flap mushrooms, 50 g (2 oz) raw bone marrow cut in dice, 1 chopped small hard-boiled egg, 30 g (1 oz) breadcrumbs, salt, Cayenne, a little lemon juice and 3 tbs melted meat glaze. Mix all these ingredients well together.

Place a large slice of bone marrow on top of each filled tartlet and cook at the last moment.