Croustades

Ingredients

• Cut crusts from a brick loaf of bread
• fill with any creamed mixture

Method

1. 1

   Cut crusts from a brick loaf of bread.

2. 2

   Scoop out center of loaf, leaving walls an inch thick on all sides.

3. 3

   Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat.

4. 4

   Brush with white of egg slightly beaten, and fill with any creamed mixture.

5. 5

   Set on a bed of parsley and garnish with toast points.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 56. The excerpt below is the record exactly as published.

Croustades Bake bread dough in muffin pans, when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture. Broiled Honeycomb Tripe Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with maitre d'hotel butter. Tripe Ragoiit Wash one pound of tripe and cut in two-inch strips for serving. Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnished with toast points. Lyonnaise Tripe Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips ; cook ten minutes. Serve on buttered toast ; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley. 142 low:n^ey's cook book Tripe in Batter Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pep- per, dip in Fritter Batter, and fry in deep fat. Baked Sweetbreads Soak sweetbreads in cold water ; lard ; place on slices of salt pork in dripping pan ; cover with milk or stock ; cook until tender and serve with Tomato Sauce. Baked Fillets of Sweetbreads Prepare six fillets ; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon ; dot with butter ; baste with cream while baking in a hot oven. Serve with Bechamel Sauce. Braised Sweetbreads Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables ; cover with stock in tightly covered dish and bake slowly three quarters of an hour. Remove vegetables to serving dish and serve sweetbreads on top of them. Calf's Brains in Batter Parboil brains ; cut in two-inch pieces. Cover with French Dressing. Let them stand one hour. Drain, dip in Fritter Batter, hy in hot fat. Serve with Tomato Sauce. Scalloped Brains Parboil brains ; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles. ENTRJEES 143 Brains Breaded Parboil brains and cook in muslin bag in boiling acidu- lated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce. Frogs' Legs Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare. Frogs' Legs a la Bechamel Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and saute. Serve on slices of buttered toast, with Bechamel Sauce. Frogs' Legs a TAllemande Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast, with Allemande Sauce. Oyster Crabs Melt two tablespoons butter ; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades. Oyster Crabs with Poached Eggs Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes. 144 lownet's cook book Liver Loaf Parboil four slices of calf's liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourtti cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad. Mock Pate de Pole Gras Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed through a ricer, and slices of pimolas. Croustades . Cut crusts from a brick loaf of bread

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