Croûtes de Jambon à l’Indienne

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 (6)

thin slices of bread ↝ Bread, vegetable [Yeast breads]
rounds of ham ↝ Ham [Cold cuts and cured meats]
Butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
good chutney ↝ Chutney [Mustard and other condiments]
frying batter ↝ Turkey sticks, breaded, battered, fried [Poultry Products]
fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Stamp out rounds one and a half inches across from thin slices of bread.
Have half as many rounds of ham cut to match.
Butter the bread lightly.
Spread it with good chutney.
Place the ham on the bread.
Covering it with the rest.
Press them together.
Dip them in frying batter.
Fry a golden brown.
Drain well.
Serve garnished with fried parsley.

Original Text · last edited 4 days ago

Croûtes de Jambon à l’Indienne.—Stamp out
rounds one and a half inches across from thin slices
of bread, and have half as many rounds of ham cut
to match. Butter the bread lightly, then spread it
with good chutney, place the ham on the bread,
covering it with the rest, press them together, dip
them in frying batter, fry a golden brown, drain
well, and serve garnished with fried parsley.

Notes

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