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).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →