vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Croustades a la Toulouse
From Practical household cookery, 1891
Serves 3
Croustades can be varied with any salpicon.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 63. The excerpt below is the record exactly as published.
CROUSTADES A LA TOULOUSE. Make a paste with one pound of sifted flour, a pound of- butter, the jolks of two beaten eggs, and a pinch of salt, and mix these with about half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.