Croûtes à la Russe

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 (8)

for the croûtes

round, biscuit-crisp croûtons

for the topping

slice of hard-boiled egg seasoned with oil and vinegar ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cube of smoked or hung beef ↝ Beef, ground, raw [Ground beef]
rich and rather stiff horseradish cream ↝ Horseradish, prepared [Spices and Herbs]

for the horseradish cream

stick of young horseradish ↝ Horseradish [Mustard and other condiments]
gill of stiffly whipped sour cream ↝ Sour cream, light [Dairy and Egg Products]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
few drops of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

Instructions (7)

Prepare some round, biscuit-crisp croûtons.
Place on each croûton a slice of hard-boiled egg seasoned with oil and vinegar.
Add a cube of smoked or hung beef.
Pile over it all some rich and rather stiff horseradish cream.
For the horseradish cream: cleanse and scrape a stick of young horseradish very finely.
Mix it quickly into a gill of stiffly whipped sour cream.
Season with cayenne and a few drops of chilli vinegar.

Original Text · last edited 4 days ago

Croûtes à la Russe.—Prepare some round, biscuit-
crisp croûtons, and place on each a slice of hard-
boiled egg seasoned with oil and vinegar, a cube of
smoked or hung beef, and pile over it all some rich
and rather stiff horseradish cream. For this cleanse
and scrape a stick of young horseradish very finely,
mix it quickly into a gill of stiffly whipped sour
cream, and season with cayenne and a few drops of
chilli vinegar.

Notes

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