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Emily Netuzed recipe book, August 1874
Page 77
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Tartlelettes à l'Indienne [Mr?] Webster Line a few tartlet pans with a very thick puff paste & bake ready for use Mince fine the breast of a cold roast chicken & equal quantities of ham or tongue, truffles, mushrooms & grated Parmesan cheese a little of captain white's pickle & of west india pickle chopped as fine as possible & mixed with some good béchamel sauce, fill up the tartlet pans & cover with grated Parmesan cheese. Bake for 1/4 of an hour & salamander over before sending to table
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Tartlelettes à l'Indienne [Mr?] Webster Line a few tartlet pans with a very thick puff paste & bake ready for use Mince fine the breast of a cold roast chicken & equal quantities of ham or tongue, truffles, mushrooms & grated Parmesan cheese a little of captain white's pickle & of west india pickle chopped as fine as possible & mixed with some good béchamel sauce, fill up the tartlet pans & cover with grated Parmesan cheese. Bake for 1/4 of an hour & salamander over before sending to table
Szathmary Culinary Manuscripts and Cookbooks
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