Croûtes à la Gréville

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 (13)
base
filling
topping
alternative filling
alternative topping
Croûtes à la Pompadour variation
Instructions (5)
  1. Stamp out rounds from some half-inch slices of Hovis bread.
  2. Pile them with minced game mixed with a little ham, some capers, and minced anchovies.
  3. Mask it all with brown chaufroix sauce just on the point of setting.
  4. Very often game is used for the half of the croûtes, the other half being similarly piled with chicken, tongue, etc., and then masked with white or creamy chaufroix.
  5. A version of this is known as Croûtes à la Pompadour, the croûtes being masked alternately with creamy white chaufroix, tomato mayonnaise, and verte sauce, stiffened with a sheet or two of leaf gelatine.
Original Text · last edited 4 days ago
Croûtes à la Gréville.—Stamp out rounds from some half-inch slices of Hovis bread, and pile them with minced game mixed with a little ham, some capers, and minced anchovies, then mask it all with brown chaufroix sauce just on the point of setting. Very often game is used for the half of the croûtes, the other half being similarly piled with chicken, tongue, etc., and then masked with white or creamy chaufroix. A version of this is known as Croûtes à la Pompadour, the croûtes being masked alter- nately with creamy white chaufroix, tomato mayonnaise, and verte sauce, stiffened with a sheet or two of leaf gelatine.
Notes
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