SMALL CROUSTADES À LA BONNE MAMAN

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

French rolls of very even shape, cut in thick equal slices ↝ Rolls, french [Baked Products]
butter or marrow ↝ Butter, stick, unsalted [Dairy and Egg Products]
good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (2)

Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices.
If quite round, the crust may be left on; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard; empty, and then fill them; dish them without a napkin, and pour some good brown gravy round, but not over them.

Original Text

SMALL CROUSTADES À LA BONNE MAMAN.

(The Grandmama’s Patties.)

Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices. If quite round, the crust may be left on; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard; empty, and then fill them; dish them without a napkin, and pour some good brown gravy round, but not over them.

Obs.—From being cooked without butter, these and the preceding patties are adapted to a Jewish table.

Notes

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