Biscuits à la Diable

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 (9)
for the topping
Instructions (5)
  1. Mix well a tablespoonful of finely chopped ham, a dessertspoonful of minced capers, the same of minced anchovies, a full gill of rich espagnole sauce, a good spoonful of sherry, and a tiny dash of cayenne.
  2. Stir it all over the fire till quite hot.
  3. Have ready some hot devilled biscuits.
  4. Pile the mixture on these, dusting them with coralline pepper and grated Parmesan cheese.
  5. Serve as hot as fire and pepper will make them.
Original Text · last edited 4 days ago
Biscuits à la Diable.—Mix well a tablespoonful of finely chopped ham, a dessertspoonful of minced capers, the same of minced anchovies, a full gill of rich espagnole sauce, a good spoonful of sherry, and a tiny dash of cayenne. Stir it all over the fire till quite hot, have ready some hot devilled biscuits, pile the mixture on these, dusting them with coralline pepper and grated Parmesan cheese, and serve as hot as fire and pepper will make them.
Notes
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