Chapter XIX · Savouries · No. 2329
2329—Tartelettes de Haddock
Garnish some colourlessly-baked tartlet crusts with a salpicon of poached haddock, mixed with curry sauce. Sprinkle the surface of each with fine raspings, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2329, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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