Devonshire Toast

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Rub any nice potted meat (Strasburg, ham, game, or foie gras) with enough butter, or thick cream, to make it easy to spread.
  2. Coat some thin pieces of biscuit-crisp toast with this purée.
  3. Pile up on it some Devonshire or clotted cream.
  4. Garnish with minced olives and tiny fillets of either sardines or anchovies, washing these well and removing all bones.
Original Text · last edited 4 days ago
Devonshire Toast.—Rub any nice potted meat (Strasburg, ham, game, or foie gras) with enough butter, or thick cream, to make it easy to spread; coat some thin pieces of biscuit-crisp toast with this purée, then pile up on it some Devonshire or clotted cream, and garnish with minced olives and tiny fillets of either sardines or anchovies, washing these well and removing all bones. (Bloater or any fish paste can be used instead of the meat paste.)
Notes
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