Butter Spreads for Bread Croute

Ingredients

• some bread into slices about two inches long and half an inch wide
• fry these in clarified butter
• 1 yolk of hard-boiled egg
• 2 yolks of egg
• 2 oz. of butter
• 3 boned anchovies
• 1 oz. butter
• 1 anchovy
• 1 oz. butter

Method

1. 1

   Fry the bread slices in clarified butter until golden and drain.

2. 2

   Pound the ham with a little sauce to make a smooth paste, add butter and yolk.

3. 3

   Spread on one side of the bread.

4. 4

   For the butters, pound yolks and butter for yellow, anchovies and butter for red, and parsley, anchovy, and yolk for green.

5. 5

   Season and sieve each.

6. 6

   Use a piping bag to decorate the bread with the butters and serve cold.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 88. The excerpt below is the record exactly as published.

some bread into slices about two inches long and half an inch wide ; fry these in clarified butter a golden colour and drain. Let cool. Pound the ham till fine, add a little sauce to produce a smooth paste, also | oz. butter and 1 yolk of hard-boiled egg. Spread thickly one side of the prepared bread croutes. Make three different kinds of butter : yellow, by pounding 2 yolks of egg and 2 oz. of butter ; the red, by pounding 3 boned anchovies with 1 oz. butter and a little brown sauce ; and the green, by pounding the blanched parsley with 1 oz. butter, 1 anchovy

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