Chapter XIX · Savouries · No. 2328
2328—Tartelettes à l’Écossaise
Take some tartlet crusts, baked without colouration, and garnish them at the last moment with a haddock purée, cohered with Béchamel sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2328, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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