Miroton aux croûtes

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

cold cooked pork ↝ Pork, cured, salt pork, raw [Pork Products]
stock or gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
croutons of fried bread ↝ Croutons [Crackers, excludes saltines]
roux
good French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
Spring's horse-radish cream
a ball of maître d'hotel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
sautés, or straw potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (8)

Slice down neatly some cold cooked pork (or any meat may be used in this way).
Heat these slices in as in the preceding recipe, only using stock or gravy instead of wine.
Dish in a circle alternately with croutons of fried bread.
Thicken the sauce with a little roux.
Stir in some good French mustard, or a spoonful of Spring's horse-radish cream.
As it is ready, stir in a ball of maître d'hotel butter.
Add a squeeze of lemon juice and a dash of cayenne.
Pour over and round the meat, filling up the centre with sautés, or straw potatoes.

Original Text · last edited 4 days ago

Miroton aux croûtes.—Slice down neatly some cold cooked pork (or any meat may be used in this way), heat these slices in as in the preceding recipe, only using stock or gravy instead of wine, dish in a circle alternately with croutons of fried bread; thicken the sauce with a little roux, stir in some good French mustard, or a spoonful of Spring's horse-radish cream, and as it is ready, stir in a ball of maître d'hotel butter; add a squeeze of lemon juice and a dash of cayenne. Pour over and round the meat, filling up the centre with sautés, or straw potatoes.

Notes

—