Croustades aux Truffes
From Cookery and housekeeping, 1882
Serves 4
The mixture in the croustades should be thick.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 109. The excerpt below is the record exactly as published.
Croustades aux Truffes. Cut a French roll into thick slices, and dig out some of the crumb so as to form a little patty case. Toast in the oven. Take | lb. fresh truffles — English if to be had. TURKISH RICE. 267 Cut into large dice, and add J of the quantity of dark mushrooms. Simmer in very rich brown sauce
Cook this with the app: pantry check, scaling, and the assistant.