Sprinkle with grated Parmesan; glaze quickly at the salamander; speedily cut up into small rectangles, and serve very hot.
[2327—TARTELETTES AGNÈS]
Line some grooved tartlet moulds with good paste, and garnish them with a preparation of Quiche with cheese, [684] ]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.
[2328—TARTELETTES A L’ÉCOSSAISE[!-- TN: acute invisible --]
Take some tartlet crusts, baked without colouration, and garnish them at the last moment with a haddock purée, cohered with Béchamel sauce.
[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.
[2330—TARTELETTES A LA FLORENTINE]
Garnish some colourlessly-baked tartlet crusts with [Soufflé with Parmesan], combined with grated truffles and crayfishes’ tails cut into dice, and strongly seasoned with mignonette.
Bake in the oven for about three minutes.