Biscuits à la St. Clair

Ingredients

• tongue
• bread-crumbs
• enough thick cream or tasty sauce
• cayenne pepper
• a squeeze of lemon juice
• strips of green gherkin
• a little chopped white of egg or parsley
• small croustades of bread
• little bouchées of pastry

Method

1. 1

   Mince the tongue finely and pound with bread-crumbs and enough cream or sauce to moisten.

2. 2

   Season with cayenne and lemon juice, rub through a sieve if possible.

3. 3

   Heat in a saucepan and pile in croustades or bouchées.

4. 4

   Garnish with gherkin and egg or parsley.

5. 5

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 824. The excerpt below is the record exactly as published.

Biscuits a, la St. Clair Mince the tongue very finely, and pound it until smooth with the bread-crumbs and enough thick cream or tasty sauce to moisten it. Season to taste with cayenne pepper and a squeeze of lemon juice, and, if time permits, rub the mixture through a wire sieve. Then heat it in a small saucepan and pile it up in small croustades of bread or in little bouch^es of pastry. Garnish with strips of green gherkin and a little chopped white of egg or parsley

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