793. ORNAMENTAL CROUSTADES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Procure a 4 lb. loaf of close bread two days before it is wanted for use, as it must be stale for this purpose.
  2. In order to prevent waste, the loaf should be baked in an oval, square, or round tin case, according to the intended form of the croustade; and when this is required for a remove or flank dish, the loaf must be made of a proportionate size.
  3. When the crust has been pared off the loaf with a sharp knife, it must be carved in the form of a fluted or chased vase or cup, according to the following patterns.
Original Text
793. ORNAMENTAL CROUSTADES. For a croustade of ordinary dimensions, a 4 lb. loaf of close bread should be procured two days before it is wanted for use, as it must be stale for this purpose. In order to prevent waste, the loaf should be baked in an oval, square, or round tin case, according to the intended form of the croustade; and when this is required for a remove or flank dish, the loaf must be made of a proportionate size. When the crust has been pared off the loaf with a sharp knife, it must be carved in the form of a fluted or chased vase or cup, accord- ing to the following patterns:
Notes
—