Line tartlet pans with puff paste

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the mixture

2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 pt. milk ↝ Milk, NFS [Milk, reduced fat]
2 spoonfuls flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
3 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

Instructions (3)

Line tartlet pans with puff paste.
Mix over the fire till thick; keep on stirring, and when a little cool, add 3 whole eggs (1 at a time) and stir well in.
Add salt, pepper, and a little made mustard; fill the tins 3/4 full, and bake 15 or 20 minutes in a rather quick oven.

Original Text

(Mr. Taton.)
Line tartlet pans with puff paste. For the mixture, take 2 ozs. butter, ½ pt. milk, 2 spoonfuls flour, and ¼ lb. grated cheese. Mix over the fire till thick; keep on stirring, and when a little cool, add 3 whole eggs (1 at a time) and stir well in. Add salt, pepper, and a little made mustard; fill the tins ¾ full, and bake 15 or 20 minutes in a rather quick oven.

Notes

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