Cassolettes de Bananes

Ingredients

• 2 small bananas
• 1/2 oz. butter
• 1 dessert-sp. biscuit crumbs
• 1 tea-sp. chutney
• Cayenne and salt
• 1 tea-sp. curry powder
• 1 oz. butter
• 1 table-sp. white wine
• 5 or 6 small butter cases
• 1 cooked kipper or bloater
• 1 tea-sp. chopped parsley
• 1 tea-sp. anchovy essence

Method

1. 1

   Mix the chopped parsley, anchovy essence, and pepper in a pan.

2. 2

   Moisten with white sauce or cream, heat thoroughly, and pile on hot buttered toast.

3. 3

   Sprinkle with cheese and brown in the oven.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 808. The excerpt below is the record exactly as published.

Cassolettes de Bananes 2 small bananas. \ oz. butter. 1 dessert-sp. biscuit crumbs. 1 tea-sp. chutney. Cayenne and salt. \ tea-sp. curry powder. | oz. butter. 1 table-sp. white wine. 5 or 6 small butter cases. 1 cooked kipper or bloater. ltea-sp. chopped parsley | tea-sp. anchovy essence

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