Croûstades, or Dresden Patties
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: a few minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 429. The excerpt below is the record exactly as published.
Croustades, or Dresden Patties (another way). — Ci'oustados are very nice cut from a French roll, as above, then dipped in a little milk, and drained, brushed over with egg, dipped in bread-crimibs
Cook this with the app: pantry check, scaling, and the assistant.