Croûtes à la Turque

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

finger croûtons

For the butters

maître d’hôtel or green butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
anchovy or shrimp butter ↝ Fish, anchovy [Fish]
egg or curry butter ↝ Egg, whole, fried with butter [Eggs and omelets]

For decoration

hard-boiled egg white ↝ Egg, white only, raw [Eggs and omelets]

Optional variations

cucumber purée ↝ Cucumber, cooked [Other vegetables and combinations]
salmon purée
aspic cream

Instructions (5)

Prepare some finger croûtons.
Have ready some maître d’hôtel or green butter, some anchovy or shrimp butter, and some egg or curry butter.
Pile on each croûton three little heaps of the different butters.
Smooth the butters into a neat pyramidical shape with a hot knife.
Lay a strip of hard-boiled egg white between each colour to divide them.

Original Text · last edited 4 days ago

Croûtes à la Turque.—Have ready some maître
d’hôtel or green butter, some anchovy or shrimp
butter, and some egg or curry butter. Prepare
some finger croûtons, and pile on each three little
heaps of the different butters, smoothing them into
a neat pyramidical shape with a hot knife, and lay a
strip of hard-boiled egg white between each colour,
to divide them. This can, of course, be varied to
taste. For instance, cucumber purée, salmon purée,
and aspic cream may be used with excellent effect,
or any other variation to taste.

Notes

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