Recipe or source entry
Mosaic Tartlets
Prepare two dozen puff-paste tartlets as directed above, and fill each of them with a spoonful of apricot or greengage jam; wet round the edges, and place a mosaic of paste on the top of each; egg these over slightly, and bake them of a light colour; when they are done, shake some fine sugar over them, and glaze them with the red-hot salamander.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter20/mosaic-tartlets.html- Legacy revision
8531e8373e9b- Source checksum
e9c614c4f0080395351bd53dbfebed5309b21f7256831c91b9bab63488bc07f6- Legacy text checksum
9acca4788beb709b04837370c4588babb13cf3a7942dce086c01aab856c70798
Cite this page
Mosaic Tartlets. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter20/mosaic-tartlets.html