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Modèles De Croutes Pour Timbales Et Pates Froids

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Modèles De Croutes Pour Timbales Et Pates Froids

Ingredients

Directions

  1. Prepare a thick, unbaked pie crust using a smooth, straight-sided, bottomless metal mold.

  2. Dust the inside of the mold with flour and place it on a surface covered with white paper.

  3. Form the dough into a pouch, gradually raising the edges, and press it into the mold, ensuring it is smooth and evenly thick.

  4. Once the crust is formed above the mold's edges, line the inside with buttered paper, sticking it to the sides.

  5. Fill the empty space in the crust with ordinary flour and seal the opening.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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