Lax on Croûtes or Toast. (Lax sur Croûtes.)

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 (4)

for the croûtes

croûtes about a quarter of an inch thick

for the lax

lax which should be first warmed in a little oil from the tin

for the topping

a saltspoonful of hard boiled yolk of egg which has been rubbed through a sieve ↝ Egg, yolk only, raw [Eggs and omelets]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Prepare and fry some croûtes about a quarter of an inch thick as in above recipes.
Arrange on each some lax which should be first warmed in a little oil from the tin.
Place on the centre of each a saltspoonful of hard boiled yolk of egg which has been rubbed through a sieve.
Sprinkle a little finely chopped parsley over.
Dish separately on little dish-papers and glass plates.
These may also be served as a savoury, when they should be dished up en couronne.

Original Text

Lax on Croûtes or Toast.
(Lax sur Croûtes.)
Prepare and fry some croûtes about a quarter of an inch thick as in above recipes, and arrange on each some lax which should be first warmed in a little oil from the tin; place on the centre of each a saltspoonful of hard boiled yolk of egg which has been rubbed through a sieve, sprinkle a little finely chopped parsley over, dish separately on little dish-papers and glass plates. These may also be served as a savoury, when they should be dished up en couronne.

Notes

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