Tartlets

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Cut a bit of puff paste into pieces.
  2. Mix with it half a handful of flour and a little cold water.
  3. Let it be of a moderate stiffness, and mould it with the hands till it draws into fine threads.
  4. Roll a piece out three inches long and two inches broad.
  5. Cut it into slips.
  6. Draw them out singly, and put them across the tarts in any form.
  7. This may be repeated two or three times over each other, as it will add much to their appearance when baked.
Original Text
Paste for stringing Tartlets. Cut a bit of puff paste into pieces, mix with it half a handful of flour, a little cold water, and let it be of a moderate stiffness, and mould it with the hands till it draws into fine threads. Roll a piece out three inches long and two inches broad; then cut it into slips,[203] draw them out singly, and put them across the tarts in any form, which may be repeated two or three times over each other, as it will add much to their appearance when baked.
Notes
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