The Lady’s Tourte, and Christmas Tourte a la Châtelaine from Modern Cookery for Private Families by
To make this Tourte, which, when filled, is of pretty appearance, two paste-cutters are requisite, one the size, or nearly so, of the inside of the dish in which the entremets is to be served, the ...
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Ingredients
- paste
- salt
- finest flour
- fresh butter
- cold milk
- water
- butter
- pastry
- hot water
- flour
- crumb
- apricot-jam
- blanched almonds
- filberts
- pistachio-nuts
- sweetbreads
- oysters
- lobster patties
- white sauce
- currants
- paper
- brandy
- fresh brandy
- devonshire cream
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