Butter Cases or Cassolettes

Ingredients

• Butter.
• A little flour.
• Egg
• and bread-crumbs.

Method

1. 1

   Take small pieces of firm butter about the size of a walnut, and let these lie in very cold or iced water for ½ hour.

2. 2

   Then roll them into round balls, and dry and flour them lightly.

3. 3

   Next egg and bread-crumb these balls of butter twice very carefully, pressing on the crumbs each time.

4. 4

   Flatten them slightly with a knife and, with a cutter a size smaller, mark the centre of the cases.

5. 5

   Put them in a frying basket, and fry in boiling fat to a golden brown colour.

6. 6

   With a small sharp knife lift off the centre piece and let the melted butter run into a basin.

7. 7

   Turn the cases upside down, and allow them to drain for a few minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 793. The excerpt below is the record exactly as published.

Butter Cases or Cassolettes Butter. A little flour. Egg and bread-crumbs.

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