Croustades a la Windsor

Ingredients

• One gherkin
• 1 truffle
• 4 olives
• 4 mushrooms cooked
• 3 anchovies
• 1 fillet of any white fish, cooked
• 1 kippered herring cooked
• 1 hard-boiled egg
• 1/2 pint of mayonnaise sauce
• some short crust

Method

1. 1

   Line some small tin moulds, the size of a five-shilling piece round and 1 inch deep, with the pastry, and bake, putting in crusts to keep them in shape.

2. 2

   When cooked, take them out of the oven, allow them to cool, and remove the crusts.

3. 3

   Mix all the savouries, which should be cut up small, together in the mayonnaise, fill the cases, decorate the top with coloured aspic, and serve cold.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 45. The excerpt below is the record exactly as published.

Croustades a la Windsor. One gherkin, 1 truffle, 4 olives, 4 mushrooms cooked, 3 anchovies, 1 fillet of any white fish, cooked, \ ^se&s2\ Y^sfcfe. ^ 116 MISS CAMEBON'S COOKERY BOOK. kippered herring cooked, 1 hard-boiled egg y \ pint of mayon naise sauce, some short crust

Cook this with the app: pantry check, scaling, and the assistant.