Chapter XIX · Savouries · No. 2332
2332—Tartelettes à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2332, p. 684. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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