Croustades
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 66. The excerpt below is the record exactly as published.
Milk or white stock Cream ... Mace Pepper and salt A squeeze of lemon. Make six or eight croustades in the following manner : Take a loaf of baker's bread, cut slices about two inches thick, and out of these slices cut rounds about two inches in diameter. Scoop out the centres, leave sides and bottoms half to three-quarters of an inch thick. Dip the croustades in milk or thin cream. Drain them. Fry in hot fat (p. 7), and w^hile quite hot fill with the meat prepared as follows : — Melt the butter in a pan, add the flour, milk or stock, and mace ; boil well. Stir in the meat, cream, and seasoning ; let it heat thoroughly, but not boil. Lastly stir in the lemon juice. Pile high in the croustades and serve very hot. Omelets and Soufflees. There may be almost endless variety in Omelets and Soufflees, but in all cases the following* rules should be observed : — OMELETS. The eggs and butter must be fresh. The omelet pan should be kept very clean and used for omelets only, and must not be too large. The mixture must be put into the pan as soon as the butter bubbles, and before it browns. It must not be allowed to become too brown, nor to stick to the pan. The omelet must be served the moment it is ready. SOUFFLEES. The whites and yolks of the eggs must be beaten separately. The whites must be beaten to a firm froth, w^hich will cut with a knife. To do this the whites must be most carefully separated from the yolks — a small portion of yolk left in will prevent the whites becoming stiff. The whites must be put on to a large plate, a pinch of salt should be added, and they should be beaten up with a clean knife in a cool place. Soufflees are not to be beaten after the whites are added. They must be baked in a steady rather hot oven, the door of which is to be kept shut. If steamed, the water must only simmer. They must be served directly they are cooked. 156 Plain Omelet. Eggs ... 3 or 4, according to size of pan. Butter i| oz. Milk I J to 2 tablespoonfuls. Add a pinch of salt to the eggs, beat them enough to mix the yolks and whites well together, beat in the milk. Half an ounce of butter, cut in small pieces, may be added to the egg mixture if liked. Melt the butter in the pan ; when it bubbles pour in the mixture, stir well until it sets. Let it brown very slightly. Tilt the pan, and let the omelet slide on to a hot dish, and as it slips off turn one side on to the other, so that it is the shape of a half-moon. In an omelet made according to the above method, the outside is more cooked than the middle, and many persons prefer this ; but there are others who like an omelet that is more thoroughly set, when it may be finished in the following manner : — After the omelet is set, it is scraped to one side of the pan in a half-moon shape, the pan is then tilted, and the omelet is turned over to the opposite side, and is slightly browned. The following are variations of the Plain Omelet : — Sweet Omelet. Add a teaspoonful of castor sugar to the egg mixture, and before serving sift sugar over it. Sweet omelet with preserve is made in the same manner. A spoonful of strawberry or other preserve is warmed and put upon the half of the omelet before it is turned over. A little vanilla or other suitable flavouring may be added to the egg mixture. Savoury Omelet. Chopped parsley i teaspoonful. Chopped shallot or onion J saltspoonful. Pepper
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Cook this with the app: pantry check, scaling, and the assistant.