German Toast

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)
For the filling
For topping
Instructions (6)
  1. Mince finely the remains of any nice fricassée, or ragout, with a little parsley, chives, or shallot, pepper and salt.
  2. Mix this with one or more egg yolks, add the gravy belonging to the dish, and stir it all over the fire till thick, then turn it out and leave till cold.
  3. Pile it up on buttered toast.
  4. Either brush it over with egg and strew it with crumbs, or cover it with the white of the egg used (whipped to a stiff froth, and seasoned with minced parsley and coralline pepper), and set it in the oven till quite hot and nicely coloured.
  5. A few drops of lemon juice should be squeezed over it at the last.
  6. Any remains of a casserole are excellent served thus, but should be highly seasoned.
Original Text · last edited 4 days ago
German Toast.—Mince finely the remains of any nice fricassée, or ragout, with a little parsley, chives, or shallot, pepper and salt. Mix this with one or more egg yolks, add the gravy belonging to the dish, and stir it all over the fire till thick, then turn it out and leave till cold. Now pile it up on buttered toast, and either brush it over with egg and strew it with crumbs, or cover it with the white of the egg used (whipped to a stiff froth, and seasoned with minced parsley and coralline pepper), and set it in the oven till quite hot and nicely coloured. A few drops of lemon juice should be squeezed over it at the last. Any remains of a casserole are excellent served thus, but should be highly seasoned.
Notes
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