The Lady’s Tourte, and Christmas Tourte a la Châtelaine

Preparation info
    • Difficulty

      Complex

Appears in

By Eliza Acton

Published 1845

  • About

Method

To make this Tourte, which, when filled, is of pretty appearance, two paste-cutters are requisite, one the size, or nearly so, of the inside of the dish in which the entremets is to be served, the other not more than an inch in diameter, and both of them fluted, as will be seen by the eng