Chapter XX · Entremets (Sweets) · No. 2393
For tartlet crusts, which are put to various uses, take either even or grooved, large or small moulds, subject to the requirements.
Roll out a piece of short paste to a thickness of one-fifth inch; stamp it out with a grooved round cutter of a size in proportion to the moulds used; line the buttered moulds with these roundels of paste; pierce the paste on the bottom of each with the point of a small knife; line with good-quality paper; fill up with lentils, split peas, or rice, and bake in a moderate oven. When the paste is baked, withdraw the dry vegetable used and the paper, and place the crusts in the drying-box, that they may be quite dry; or gild them inside, and set them in the front of the oven for a few minutes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2393, p. 705. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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