Croûtes à l’Albert

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 (5)

square fried croûtes
a slice of tongue ↝ Tongue [Liver and organ meats]
a little sherry
buttered eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
grated tongue ↝ Tongue [Liver and organ meats]

Instructions (5)

Have ready some square fried croûtes.
Place on each a slice of tongue cut to match, previously warmed between two buttered saucers, and moistened with a little sherry, in the oven.
Cover this all with buttered eggs.
Strew it thickly with grated tongue.
Serve as hot as possible.

Original Text · last edited 4 days ago

Croûtes à l’Albert.—Have ready some square fried
croûtes, place on each a slice of tongue cut to match,
previously warmed between two buttered saucers,
and moistened with a little sherry, in the oven.
Cover this all with buttered eggs, strew it thickly
with grated tongue, and serve as hot as possible.

Notes

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