Croûtes à la Berne

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 (11)

for croûtons

round croûtons rather thickly spread with chopped olives, tongue, shallot, and parsley
chopped olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
tongue ↝ Tongue [Liver and organ meats]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a gill of rich espagnole or Perigord sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

for topping

the hot hard-boiled yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Have ready some round croûtons rather thickly spread with chopped olives, tongue, shallot, and parsley (previously stirred over the fire till thick in a gill of rich espagnole or Perigord sauce).
Place on each croûton the hot hard-boiled yolk of an egg seasoned with oil, vinegar, pepper and salt.

Original Text · last edited 4 days ago

Croûtes à la Berne.—Have ready some round
croûtons rather thickly spread with chopped olives,
tongue, shallot, and parsley (previously stirred over
the fire till thick in a gill of rich espagnole or
Perigord sauce), and place on each the hot hard-
boiled yolk of an egg seasoned with oil, vinegar,
pepper and salt.

Notes

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