Croutes au Frontage

Ingredients

• 2oz. grated cheese
• one egg yolk
• loz. of fresh butter
• loz. freshly grated white bread-crumbs
• a dessertspoonful of cream or new milk
• a good seasoning of freshly ground black pepper, cayenne, and salt
• some white or brown bread half an inch thick

Method

1. 1

   Slice bread, stamp out rounds, fry till crisp.

2. 2

   Mix cheese, egg yolk, butter, bread-crumbs, cream, and seasonings.

3. 3

   Pile on bread, brown in oven, and serve hot.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

Croutes au Frontage. — Slice some white or brown bread half an inch thick, and from these stamp out as many rounds l|^in. in diameter as you may require (hollowing them slightly on the top and frying them till biscuit-crisp), and keep them hot ; meanwhile stir together 2oz. grated cheese, one egg yolk, loz. of fresh butter, loz. freshly grated white bread-crumbs, a dessertspoonful of cream or new milk, and a good seasoning of freshly ground black pepper, cayenne, and salt

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