Cecils

Ingredients

• Melt one tablespoon of butter
• two tablespoons of soft bread crumbs
• one cup of chopped rare roast beef
• seasoned with salt
• pepper
• a teaspoon of onion butter
• a dash of Worcestershire sauce
• a teaspoon of chopped parsley
• the yolk of an egg

Method

1. 1

   Melt one tablespoon of butter in a granite saucepan and add to it two tablespoons of soft bread crumbs.

2. 2

   Take it from the fire, mix with it one cup of chopped rare roast beef seasoned with salt, pepper, a teaspoon of onion butter, a dash of Worcestershire sauce and a teaspoon of chopped parsley.

3. 3

   Mix with the yolk of an egg slightly beaten and shape in very small croquettes.

4. 4

   Flour, egg and crumb and fry in deep fat.

5. 5

   Serve with tomato sauce, to which has been added a few drops of tabasco.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 36. The excerpt below is the record exactly as published.

CECILS Melt one tablespoon of butter in a granite sauce- pan and add to it two tablespoons of soft bread crumbs. Take it from the fire, mix with it one cup of chopped rare roast beef seasoned with salt, pepper, a teaspoon of onion butter, a dash of Worcestershire sauce and a teaspoon of chopped parsley. Mix with the yolk of an egg

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