Croustades
From The spirit of cookery, 1895
Croustades can be served with or without forcemeat.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 232. The excerpt below is the record exactly as published.
Croustades are in French culinary terminology pasties of different sizes for the reception of farcied meat, the paste of which is harder or more crackling (croquante) than that of vol-au-vent, timbales, casseroles of rice, etc. They are mostly made of stale bread, which is carved or turned until it has the desired form. This bread is now lined with butter, and coloured in an oven, or fried in flowing fat, drained of excess of fat, and now constitutes the base, or CROUSTADES 367 mould, or crust of the croustade. This mould now receives a lining of puff paste, and with this is baked a second time, either with the forcemeat in its interior and the lid or cover on, or by itself without any meat in its cavity. Croustades may be served with forcemeat only, or garnished with boned quails, larks, or other small birds
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