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The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Base

crumb of bread about four inches long, three inches wide, and one inch thick ↝ Bread, vegetable [Yeast breads]

Toppings

breast of fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
anchovies picked from the bone
pickle cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
ham or tongue ↝ Ham [Cold cuts and cured meats]

For frying

boiling lard ↝ Lard [Fats and Oils]

For assembly

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

slices of lemon ↝ Lemon, raw [Citrus fruits]

Sauce

oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Cut some pieces of the crumb of bread about four inches long, three inches wide, and one inch thick.
Fry them in boiling lard till of a light brown colour.
Put them on a drainer.
Cut into slips some breast of fowl, anchovies picked from the bone, pickle cucumbers, and ham or tongue.
Butter the pieces of bread on one side.
Lay upon them alternately the different articles till filled.
Trim the edges.
Put the pieces (cut into what form you please) upon a dish with slices of lemon round the rim.
Serve in a sauce boat a little mixture of oil, vinegar, cayenne pepper, and salt.

Original Text

Canopies.

Cut some pieces of the crumb of bread about four inches long, three inches wide, and one inch thick, and fry them in boiling lard till of a light brown colour; then put them on a drainer, and cut into slips some breast of fowl, anchovies picked from the bone, pickle cucumbers, and ham or tongue. Then butter the pieces of bread on one side, and lay upon them alternately the different articles till filled. Trim the edges, and put the pieces (cut into what form you please) upon a dish with slices of lemon round the rim, and serve in a sauce boat a little mixture of oil, vinegar, cayenne pepper, and salt.

Notes

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