1267 Tartlets

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Tartlets for hot Hors-d’oeuvre can be prepared in several ways; the moulds can be lined with a raw forcemeat or with thin short paste then filled with a raw filling; or they can be made in the same way as Croustades. For the latter, the bottom and sides of the Croustade are coated with a thin layer of the appropriate raw forcemeat, placed in the oven for a few moments to cook the forcemeat and then filled with the selected garnish and sauce.