[2331—TARTELETTES MARQUISE]
Line some tartlets with good paste; garnish their bottom and sides with a thread of gnochis preparation, laid by means of a piping-bag fitted with an even pipe, the orifice of which should be equal in diameter to macaroni.
Fill up the tartlets with Mornay sauce flavoured with cayenne; sprinkle with grated cheese, and bake in a fierce oven.
[2332—TARTELETTES A LA RAGLAN]
Garnish the bottom of some colourlessly-baked tartlets with a smoked herring-milt purée. Cover the latter with haddock [soufflé], shaped like a hive by means of a piping-bag fitted with a small, grooved pipe. Place in the oven for six minutes, and serve instantly.
[2333—TARTELETTES A LA TOSCA]
Garnish some tartlet crusts with crayfishes’ tails, prepared “à l’Américaine.” Cover with [Soufflé with Parmesan], and place in the oven for three minutes.
[2334—TARTELETTES A LA VENDOME]
Line some tartlet moulds with good paste; prick the bottom of each, and garnish them with the following preparation.
For twelve tartlets:—One and one-half oz. of chopped shallots, heated in butter; three oz. of [sautéd] and finely chopped [685] ][cèpes]; one and one-half oz. of raw marrow in dice; one small hard-boiled and chopped egg; one oz. of bread-crumbs, salt, cayenne, a few drops of lemon juice, and three tablespoonfuls of melted meat glaze. Set a large slice of marrow on each tartlet, and cook at the last moment.