Croûtes à l’Italienne

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 (8)
Instructions (9)
  1. Cut some round or square croûtons of bread about one and a half to two inches in width or diameter.
  2. Fry them quite crisp in oil or clarified butter.
  3. Place a boned and rolled anchovy on each croûton.
  4. Sprinkle them over with finely shredded white meat, such as rabbit or chicken left from a previous meal, and which has been warmed between two plates over boiling water.
  5. Add a little chopped parsley on top.
  6. Make a thick tomato purée and slightly flavour it with tarragon vinegar.
  7. Whilst the tomato purée is boiling hot, pour it round the croûtes.
  8. Sprinkle a few capers on the top.
  9. Serve at once.
Original Text
Croûtes à l’Italienne. (Croûtes à l’Italienne.) Cut some round or square croûtons of bread about one and a half to two inches in width or diameter, and fry them quite crisp in oil or clarified butter, place a boned and rolled anchovy on each croûton, and sprinkle them over with finely shredded white meat, such as rabbit or chicken left from a previous meal, and which has been warmed between two plates over boiling water, and a little chopped parsley on top; make a thick tomato purée and slightly flavour it with tarragon vinegar, and whilst it is boiling hot, pour it round the croûtes, sprinkle a few capers on the top and serve at once.
Notes
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