Tartelettes Raglan (Herring Roe and Haddock Soufflé Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tartlet cases
- Soft roes of smoked herring
- Soufflé de Haddock (haddock soufflé mixture)
Instructions
- Bake tartlet cases blind.
- Make a purée of smoked herring soft roes and spread it over the bottom of the cases.
- Using a bag fitted with a large fluted tube, pipe Haddock Soufflé over the purée in the shape of a beehive.
- Pass through the oven for 6 minutes and serve at once.