Little Patties à la Montglas. (Petites Bouchées à la Montglas.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Roll out the puff paste about one inch thick.
  2. Stamp out rounds of it with a hot wet cutter about one and a half inches in diameter.
  3. Put these rounds on a wetted baking tin.
  4. Brush them all over with whole beaten up egg.
  5. Make an inner ring on the top of each with a hot wet cutter about
Original Text
Little Patties à la Montglas. (Petites Bouchées à la Montglas.) For these take some puff paste which has had six turns, roll it out about one inch thick and stamp out rounds of it with a hot wet cutter about one and a half inches in diameter; put these rounds on a wetted baking tin, brush them all over with whole beaten up egg, and then make an inner ring on the top of each with a hot wet cutter about
Notes
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