Chapter
20 - Small Pastry
Cheesecakes ~ Mirlitons ~ D'Artois Cake ~ German Tourte of Apricots ~ Parisian Turnover of Apples. Darioles ~ Conde Cakes ~ D'Artois of Apricot ~ Pastry Custard, or Cream. Talmouses ~ Walnuts ~ Bread-and-Butter Pastry ~ Rings, or Wreaths ~ Polish Cakes ~ Plaits. Apple a la Portugaise ~ Apple Charlotte ~ Tartlets, Apple ~ Cherry ~ Puff-Paste ~ Mosaic. Parisian Loaves ~ Apple Tart with Quince ~ Pear Tart ~ Fruit Tarts in General
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter20.html- Legacy revision
8531e8373e9b- Source checksum
bae2bc7a45a11c17dd813049ebe5ad7e400a156907ee1090af93f785e74e662c- Legacy text checksum
44cba07d641ab187b435a9dee0cf503683d7961d18a0abcca68f99df161698ac
Cite this page
20 - Small Pastry. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter20.html