716. Crusts with Madeira

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (8)

a French penny roll ↝ Rolls, french [Baked Products]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four spoonfuls of milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of apricot marmalade ↝ Apricots, raw [Fruits and Fruit Juices]
two glasses of Madeira
any fancy roll
stale brioche (No. 11)

Instructions (8)

Cut a French penny roll lengthwise in four or five slices.
Put the yolks of two eggs, with four spoonfuls of milk, mix it in a plate.
Dip quickly each piece in it.
Sauté in a quarter of a pound of butter which you have previously melted in a pan.
Leave them on the fire until they have obtained a nice gold color on both sides.
Put a spoonful of apricot marmalade in a stewpan, with two glasses of Madeira, and place on the fire.
When on the point of boiling, pour over the bread, which you have previously put in a plate.
Serve very hot.

Original Text · last edited 5 days ago

716. Crusts with Madeira.—Cut a French penny roll lengthwise in four or five slices, put the yolks of two eggs, with four spoonfuls of milk, mix it in a plate, dip quickly each piece in it, and sauté in a quarter of a pound of butter which you have previously melted in a pan, leave them on the fire until they have obtained a nice gold color on both sides, put a spoonful of apricot marmalade in a stewpan, with two glasses of Madeira, and place on the fire; when on the point of boiling, pour over the bread, which you have previously put in a plate, and serve very hot. Any preserve may be used, also any white wine; and should you have no French rolls, any fancy roll will do, or stale brioche (No. 11) is excellent for them.

Notes

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