Chapter XIX · Savouries · No. 2331
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2331, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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