Croûtes au Fromage

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)

white or brown bread ↝ Bread, vegetable [Yeast breads]
2oz. grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
one egg yolk ↝ Egg, yolk only, raw [Eggs and omelets]
1oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1oz. freshly grated white bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a dessertspoonful of cream or new milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a good seasoning of freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Slice some white or brown bread half an inch thick.
Stamp out as many rounds 11/2in. in diameter as you may require.
Hollow them slightly on the top and fry them till biscuit-crisp.
Keep them hot.
Meanwhile stir together 2oz. grated cheese, one egg yolk, 1oz. of fresh butter, 1oz. freshly grated white bread-crumbs, a dessertspoonful of cream or new milk, and a good seasoning of freshly ground black pepper, cayenne, and salt.
When this is perfectly blended, pile it up on the rounds of bread.
Smooth it with a knife.
Set it in the oven till nicely browned (or use a salamander or a red hot shovel).
Serve at once very hot.

Original Text · last edited 4 days ago

Croûtes au Fromage.—Slice some white or brown bread half an inch thick, and from these stamp out as many rounds 1½in. in diameter as you may require (hollowing them slightly on the top and frying them till biscuit-crisp), and keep them hot ; meanwhile stir together 2oz. grated cheese, one egg yolk, 1oz. of fresh butter, 1oz. freshly grated white bread-crumbs, a dessertspoonful of cream or new milk, and a good seasoning of freshly ground black pepper, cayenne, and salt. When this is perfectly blended, pile it up on the rounds of bread, smooth it with a knife, and set it in the oven till nicely browned (or use a salamander or a red hot shovel) and serve at once very hot.

Notes

—