2334—Tartelettes à la Vendome

Line some tartlet moulds with good paste; prick the bottom of each, and garnish them with the following preparation.

For twelve tartlets:—One and one-half oz. of chopped shallots, heated in butter; three oz. of sautéd and finely chopped cèpes; one and one-half oz. of raw marrow in dice; one small hard-boiled and chopped egg; one oz. of bread-crumbs, salt, cayenne, a few drops of lemon juice, and three tablespoonfuls of melted meat glaze. Set a large slice of marrow on each tartlet, and cook at the last moment.