Croustades
From The "Queen" cookery books: Entrees, 1901
Croustades can be made any size.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
croustades, which latter are by no means to be despised. For these, cut a slice of bread straight off the loaf about Hin. to 2in. thick, trim this neatly into shape either oblong, round, or square, then mark out a line from fin. to lin. inside the outer rim all round, sinking the blade of the knife to two-thirds of the depth of the bread, and fry this bread in plenty of hot fat
Cook this with the app: pantry check, scaling, and the assistant.