CROUSTADES, OR PATTIES OF OX-PITHs

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Prepare the ox-piths according to the first part of the directions for dressing them a la Ravigotte.
  2. Cut the ox-piths into half-inch lengths.
  3. Place the ox-piths in a small stewpan with about half their quantity of prepared mushrooms and two artichoke bottoms, previously cut into small dice.
  4. Add some finished Espagnole sauce (No. 3), a little cayenne, and lemon-juice.
  5. Warm the whole together on the stove-fire.
  6. Garnish the croustades, or patties, with the mixture.
Original Text
CROUSTADES, OR PATTIES OF OX-PITHs. In this case, the ox-piths must be prepared according to the first part of the directions for dressing them a la Ravigotte; they must then be cut into half-inch lengths, and placed in a small stewpan, with about half their quantity of prepared mushrooms, and two artichoke bottoms, previously cut into small dice; to this may be added some finished Espagnole sauce (No. 3), a little cayenne and lemon-juice; warm the whole together on the stove-fire, and garnish the croustades, or patties, with it.
Notes
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