Croustades
From Culinary jottings, 1885
Serve garnished with fried parsley.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 203. The excerpt below is the record exactly as published.
eight stale dinner rolls, which have been lightly baked in cvlindrical tins about .khTatbiUugout''' t^™ i^^li^^ i" diameter ; cut them 8o as to leave a case about an inch and a half deep : scoop out every atom of crumb, and trim the tops that you cut off neatly, so as to form a lid for the top of the hollowed rolls. Fry the cases and their lids in butter till of a golden yellow, and set them on one side to dry. Choose a small rabbit, some tongue ham or lean bacon, a few sweet-breads if you can get them, and have ready some cocks' combs, sliced mushrooms, a little grated lime peel, and a slice of truffle for the top of each croustade. Now remove the fillets from the rabbit's back and divide them into pieces, or cut them with a cutter about the size of a shilling. Put the rest of the rabbit into a stew-pan 362 MENU FOR A PARTY OF EIGHT. with the usual vegetables to yield a good broth, and with it make a rich white sauce flavoured with some milk of almonds ; butter a ^aw^d'-pan, and cast into it your pieces of rabbit fillet with some slices of onion and carrot. Fry the rabbit gently, and then add enough gravy to cover the pieces. Stew the contents of the pan carefully. Now pack your croustades exactly like miniature vols-au- vent, with pieces of rabbit, slices, or dice of tongue or ham, the rabbit's kidney, and the other ingredients, cut to fit the cases, moistening the whole well with your creamy veloiite : put a slice of truffle
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