Croutes a la Bernadotte
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 57. The excerpt below is the record exactly as published.
Croutes a la Bernadotte. Ingredients. Three ounces of Anchovy Paste. One tablespoonful of good Sauce. One and a half Yolks of Eggs. One ounce of Butter. Six Capers. Some round Crotites (fried)
Cook this with the app: pantry check, scaling, and the assistant.