Croutes a la Russe

Name: Croutes a la Russe
Ingredients: round, biscuit-crisp croutons; a slice of hard-boiled egg; a cube of smoked or hung beef; some rich and rather stiff horseradish cream; a stick of young horseradish; a gill of stiffly whipped sour cream; cayenne; a few drops of chilli vinegar

From Salads, sandwiches, and savouries, 1901

Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

Croutes a la Russe.- — Prepare some round, biscuit- crisj) croutons, and place on each a slice of hard- boiled egg seasoned with oil and vinegar, a cube of smoked or hung beef, and pile over it all some rich and rather stiff horseradish cream. For this cleanse and scrape a stick of young horseradish very finely, mix it quickly into a gill of stiffly whipped sour cream, and season with cayenne and a few drops of chilli vinegar

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