Croutes a la Parmesan
From The Dudley book of cookery and household recipes, 1909
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 53. The excerpt below is the record exactly as published.
CROUTES A LA PARMESAN rflAKE some slices of bread about a quarter of an -L inch thick, cut with a small round cutter as many rounds as required, then soak them thoroughly in melted butter, roll them well in grated Parmesan cheese, then place them on a baking sheet. Bake to a nice brown in a hot oven. Have ready some thick white sauce, add a little grated Parmesan, a pinch of cayenne pepper
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