Chapter XIX · Savouries · No. 2327
2327—Tartelettes Agnès
Line some grooved tartlet moulds with good paste, and garnish them with a preparation of Quiche with cheese, flavoured with cayenne. Cook them at the last moment, and, on taking them out of the oven, set a roundel of poached marrow rolled in pale melted meat glaze and chopped parsley on each tartlet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2327, p. 683. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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