Tourte Bourgeoise

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
for the tourte
Instructions (13)
  1. Lay the rough puff paste on a baking tin.
  2. Place any cooked ragout (as described for the filling of the croustades or vol-au-vent), mixed with rather stiff sauce, on the paste.
  3. Cover the ragout with another sheet of paste cut to match.
  4. Lay the second sheet of paste over the first, turning up the moistened edges.
  5. Roll the edges between your fingers.
  6. Leave a small hole in the top.
  7. Have a tiny rosette of paste baked with it to fill the hole.
  8. Bake until nicely coloured and well risen.
  9. Lift the tourte out.
  10. Add a little suitable gravy through the hole in the top.
  11. Fill the hole with the rosette.
  12. Serve very hot.
  13. Tiny patties made in this way are also extremely good.
Original Text · last edited 4 days ago
Tourte Bourgeoise.—For this have ready some rough puff paste, and lay it on a baking tin, then place on it any cooked ragout (as described for the filling of the croustades or vol-au-vent), mixed with rather stiff sauce, so that it does not run about too much, then cover this with another sheet of paste cut to match, and lay this over the first, turning up the moistened edges, and rolling them between your fingers; leave a small hole in the top, and have a tiny rosette of paste baked with it to fill it with. Bake this till nicely coloured and well risen, then lift it out, add a little suitable gravy through the hole in the top, which you then fill with the above-mentioned rosette and serve very hot. Tiny patties made in this way are also extremely good.
Notes
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