vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
City Toast
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 88. The excerpt below is the record exactly as published.
CITY TOAST Make the pieces of toast round, and cover with a thick coating of the following preparation, viz.:—Four oz. of fresh butter, softened; two oz. of fresh Gruyére and two oz. of Parmesan, both grated; a dessertspoonful of cream, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.