Tartelettes à la Polonaise (Covered Sauerkraut Tartlets)

Ingredients

• ordinary pâte à foncer
• butter for the moulds
• cooked sauerkraut
• 3 spoonfuls Kache
• 2 hard-boiled eggs
• egg wash
• Sauce Demi-glace

Instructions

1. Line large plain buttered tartlet moulds with ordinary pâte à foncer.
2. To each pound of cooked, drained sauerkraut add 3 spoonfuls of Kache and 2 chopped hard-boiled eggs, and fill the moulds with it.
3. Cover with a thin sheet of paste, seal, and egg-wash.
4. Make a small slit for the escape of the steam.
5. Arrange on a tray and bake in a moderate oven for 20 minutes.
6. As the tartlets come out of the oven, introduce a little Demi-glace sauce inside.