Croutes a l'Indienne

Name: Croutes a l'Indienne
Ingredients: some rounds of bread cut thin; some minced chicken, or game, or veal; a little curry sauce; a little thick cream; season

From The Dudley book of cookery and household recipes, 1909

Serve on a silver grill if possible.

Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 25. The excerpt below is the record exactly as published.

CROUTES A LTNDIENNE Fry some rounds of bread cut thin in clear butter. Mince some chicken, or game, or veal. Mix with the meat a little curry sauce, and a little thick cream and season

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