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

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By Eliza Acton

Published 1845

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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