Cassolettes MeringuGes (Hot)

Ingredients

• some croustades
• the remains of any cold cooked meat or game
• any good, rather thick sauce
• stiffly whipped white of egg
• a little parsley, grated cheese, pepper and salt

Method

1. 1

   Fry croustades until golden, brush with warm butter, dip in parsley.

2. 2

   Heat minced meat in sauce, fill cases, top with whipped egg white, sprinkle with seasonings, and bake until egg is set.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 19. The excerpt below is the record exactly as published.

Cassolettes MeringuGes (Hot). Fry some croustades a delicate golden colour, and brush the tops with a little warm butter, and then dip them into minced parsley, and coralline pepper. Meanwhile, cut up the remains of any cold cooked meat or game into very small pieces, and heat these in any good, rather thick sauce, white or brown, according to the meat you use ; fill up the cases with this, and pile up on each stiffly whipped white of egg, sprinkling this with a little parsley, grated cheese, pepper and salt

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