Croustades Findon Haddock and Tomato

Ingredients

• 6 croustades bread 1 inch thick
• ½ oz. butter
• ½ oz. flour
• ½ gill milk or fish sauce
• 4 tablespoonfuls cooked fish
• 2 tomatoes, peeled and cut small
• pepper
• salt

Method

1. 1

   Make a hole in the center of each croustade.

2. 2

   For the mixture, melt butter and flour, add milk or fish sauce, cooked fish, tomatoes, pepper, and salt.

3. 3

   Fill the croustades with the mixture, place in the oven to heat through, and serve hot.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 92. The excerpt below is the record exactly as published.

Croustades Findon Haddock and Tomato. 6 croustades bread 1 inch thick. Make hole in centre, with smaller cutter to put mixture in (bread removed will do for crumbs), egg and bread-ciaimb these, and fry in boiling fat deep enough to cover them. For mixture take ^ oz. butter, and same of flour, ^ gill milk or fish sauce, 4 tablespoonfuls cooked fish, finely cut ; 2 tomatoes, peeled and out small, pepper and salt. Fill in mixture, place in oven to heat through, and serve very liot. Ham Croquettes. i lb. cooked Ham, i lb. cooked Potatoes, 2 hard-boiled Eggs, 1 yolk of Egg, 1 tablespoonful minced Parsley. Chop ham and eggs and mix with parsley ; add potatoes and seasoning. Add yolk of egg and mix thoroughlju Flour the hands well and form into small balls. Fry in boiling fat.- < Ham Toast. Make a little white sauce, mince some cold ham with one gherkin ; add a little pepper and salt, and mix all together. Toast a slice of bread, and butter it; out it into squares, spread the mixture on it, and put into the oven to heat. Ham Toast (No. 2). 3 oz. Ham, ^ oz. Butter,

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