Croustades
From High-class cookery recipes, 1897
Serve very hot on a folded serviette.
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 57. The excerpt below is the record exactly as published.
Croustades. Ingredients, Half a pound of Puff-paste. Quarter cf a pound of QueneUe Meat. Quarter of a pound of Chicken Mixture, oi? Quarter of a pound of Oyster Mixture
Cook this with the app: pantry check, scaling, and the assistant.