Croûtes à la Genève

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for the croûtes

slices of stale bread about a quarter of an inch thick ↝ Bread, pumpernickel [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the topping

hot blanched marrow ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

for the sauce

three whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one chopped eschalot
a teaspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
pinch of pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
three tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of fat and lean bacon or ham which has been cut in tiny dice shapes and fried till crisp, then strained ↝ Beef, bacon, cooked [Bacon]

for garnish

a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Cut out some round croûtons about two inches in diameter, from slices of stale bread about a quarter of an inch thick.
Fry them till a pretty golden colour.
Arrange them en couronne on the dish on which they are to be served.
Put a nice slice of hot blanched marrow on each of the croûtes.
Break three whole eggs in a basin.
Add one chopped eschalot, a teaspoonful of chopped parsley, pinch of pepper and salt, three tablespoonfuls of cream and one ounce of butter broken up in little pieces.
Mix well together and stir over the fire in a saucepan till the mixture thickens.
Add a quarter of a pound of fat and lean bacon or ham which has been cut in tiny dice shapes and fried till crisp, then strained.
Pour the whole over the croûtes in the dish.
Sprinkle over a little chopped parsley, and serve at once.

Original Text

Croûtes à la Genève.
(Croûtes à la Genève.)
Cut out some round croûtons about two inches in diameter, from slices of stale bread about a quarter of an inch thick, and fry them as in the above recipe till a pretty golden colour, arrange them en couronne on the dish on which they are to be served, and put a nice slice of hot blanched marrow on each of the croûtes. Break three whole eggs in a basin, add one chopped eschalot, a teaspoonful of chopped parsley, pinch of pepper and salt, three tablespoonfuls of cream and one ounce of butter broken up in little pieces; mix well together and stir over the fire in a saucepan till the mixture thickens, then add a quarter of a pound of fat and lean bacon or ham which has been cut in tiny dice shapes and fried till crisp, then strained; pour the whole over the croûtes in the dish, sprinkle over a little chopped parsley, and serve at once.

Notes

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