264 | Croustade à la Régence.
—Spread out a quarter of a pound of pâte-à-foncer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds; line them with the paste, then fill them with cracker-dust; cover them with a buttered paper, place them in the hot oven on a tin plate, and bake for ten or twelve minutes. Take from out the oven and let cool. Remove all the cracker-dust, and they will be ready for use. Fill them with a pint of hot régence (No. 235), evenly divided; dress on a hot dish with a folded napkin, and send to the table.