Label
All
0
Clear all filters

11. Partan Bree Tart

Rate this recipe

Preparation info
  • serves

    8

    • Difficulty

      Medium

Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

Partan bree is one of Scotland’s traditional soups – a rich, creamy crab soup. Partan means crab, bree means liquid or gravy. Typical in many seaside areas of Scotland, this recipe has of course many variations. Lady Clark of Tillypronie in her 1909 book suggests adding some anchovy, and so I like to finish the tart with a few of these on top.

Don’t overdo the mace flavouring – a quarter-teaspoon seems a small amount but it’s just enough to give that

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title