Croustades de Merluche Fume
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 31. The excerpt below is the record exactly as published.
Croustades de Merluche Fume. Method : Cut some rounds of bread 2 inches in diameter and | inch thick. Dip in liquefied butter. Skin and bone a raw Finnan haddock
Cook this with the app: pantry check, scaling, and the assistant.