Lady Holland, Pinewood. 1878.

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 (6)

pastry cases

any pastry trimmings for the pastry cases ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]

custard

the yolks of 2 eggs, or of 3 if small ↝ Egg, yolk only, raw [Eggs and omelets]
a little cream with milk in all 1 teacupful at most ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
1 tablespoonful of best Parmesan grated ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (4)

Use up any pastry trimmings for the pastry cases, and bake them empty for these cheese tartlets.
Mix well the custard ingredients.
Fill the cases with the custard mixture.
Return to oven for a few minutes just to bake the mixture; pastry must be baked first, or it would be soft, like flannel.

Original Text

(Lady Holland, Pinewood. 1878.)
Use up any pastry trimmings for the pastry cases, and bake them empty for these cheese tartlets.
For custard to fill them with, take the yolks of 2 eggs, or of 3 if small, to a little cream with milk in all 1 teacupful at most, salt and a little pepper, and 1 tablespoonful of best Parmesan grated. Mix well and fill the cases, and return to oven for a few minutes just to bake the mixture; pastry must be baked first, or it would be soft, like flannel.

Notes

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