2393—Croûtes et Croustades

For tartlet crusts, which are put to various uses, take either even or grooved, large or small moulds, subject to the requirements.

Roll out a piece of short paste to a thickness of one-fifth inch; stamp it out with a grooved round cutter of a size in proportion to the moulds used; line the buttered moulds with these roundels of paste; pierce the paste on the bottom of each with the point of a small knife; line with good-quality paper; fill up with lentils, split peas, or rice, and bake in a moderate oven. When the paste is baked, withdraw the dry vegetable used and the paper, and place the crusts in the drying-box, that they may be quite dry; or gild them inside, and set them in the front of the oven for a few minutes.