Bengal Toasts

Ingredients

• 6 rounds of bread
• 2 ozs. of ham
• 1 gill of cream
• cayenne
• 1 oz. of Bengal chutney
• 1 oz. of Parmesan cheese

Method

1. 1

   Fry small rounds of bread and put the mixture on them: chop ham fine, make into a stiff paste with cream, season with cayenne.

2. 2

   Spread on toasts, add chutney, and sprinkle with Parmesan cheese.

3. 3

   Bake until light brown and serve.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 3. The excerpt below is the record exactly as published.

Bengal Toasts. For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ; 1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz. of Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.