Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 106

1.Soak chine overnight.

2.Pick and well wash all the herbs.

3.Score both sides of the chine.

4.Put all the herbs through the mincing machine, once will be enough.

5.Mix them and stuff them tightly in all the scorings until they are all filled.

6.Make a stiff pastry of flour and water and cover the chine entirely with it.

7.Bake in a moderate oven, length of time according to size.

8.When cooked take off the paste carefully and place the chine on a dish strainer.

9.Eat when quite cold.