. The Century cook book : with a new supplement of one hundred receipts of especial excellence. MACARONI (SEE PAGE 302.). HONEYCOMB TIMBALE. (SEE PAGE ENTEifiES 305 baked, lift off the inside circle. Out out the uncooked paste,paint it over with white of egg, and place it again in the ovento brown. Keep the crust hot until ready to serve. Thenfill with salpicon, and replace the cover, or small circle of paste. PATTIES Prepare patty sheUs as directed in puff paste receipt (page460). Fill them with oysters (see page 134), with lobster (seepage 140), or with any salpicon. BISSOLES RoU p
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. MACARONI (SEE PAGE 302.). HONEYCOMB TIMBALE. (SEE PAGE ENTEifiES 305 baked, lift off the inside circle. Out out the uncooked paste,paint it over with white of egg, and place it again in the ovento brown. Keep the crust hot until ready to serve. Thenfill with salpicon, and replace the cover, or small circle of paste. PATTIES Prepare patty sheUs as directed in puff paste receipt (page460). Fill them with oysters (see page 134), with lobster (seepage 140), or with any salpicon. BISSOLES RoU puff paste one eighth of an inch thick. Place on it at in-tervals of three inches from the edge and five inches apart,a teaspoonful of salpicon, or of creamed minced meat. Moistenwith a wet brush the paste, and fold it over the balls of the finger press the paste together lightly around themeat, inclosing it like a small pie. Then with a patty or biscuit-cutter stamp out the rissoles in shape of half-circles, the ball ofmeat being on the straight side, and a border of paste an inchor more wide on the rounded side. Eg
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