ReceptnaptárMacaroni Tartlets
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Ingredients
Method
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- Cook the macaroni whole in salted water until tender, then rinse with cold water through a sieve, so it doesn't stick together.
- Grease small molds generously with lard, and line the walls all around with the macaroni in a honeycomb pattern.
- Mix the egg yolks smooth with the butter, add the half-ground, half-cubed leftover meat, season with pâté spice mix and salt, and finally fold in the whipped egg whites.
- Fill the macaroni-lined molds with the mixture, leaving a finger's width of space at the top.
- Steam the molds (in a water bath) in an oven at 180°C for about 25-30 minutes, until the filling sets.
- Meanwhile make the mushroom sauce: make a thin roux from the butter, add the mushroom slices, add the broth, and cook for a few minutes.
- Remove from the heat, stir in the egg yolks and the cream, and warm through gently (don't boil).
- Turn the tartlets out of the molds, and serve drizzled with the mushroom sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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