Chapter XI · Hors-d’Œuvres · No. 314
These are a kind of small No. 2393, Croûtes et Croustades with indented edges, made in very small, boat-shaped moulds, and they may be garnished in any conceivable way.
As their preparation is the same as that of Tartlets, see the latter (No. 387, Tartlets and Barquettes); also refer to “Frivolities” (No. 350, Frivolities).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 314, p. 144. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →