Croutes aux Fruits

Ingredients

• pieces of bread
• milk
• water
• a coating of egg
• fruit such as pineapple, apricots, or greengages
• thick syrup

Method

1. 1

   Punch out pieces of bread and scoop out the center.

2. 2

   Soak in milk and water, coat with egg, and fry until golden.

3. 3

   Prepare a compote of fruit and place on each crust.

4. 4

   Arrange on a dish and pour thick syrup around.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 149. The excerpt below is the record exactly as published.

croOtes aux fruits. 371 cherry or raspberry vinegar. Boil, and stir it over a slow fire till it thickens like a jelly ; pour into a mould, and let it stand till cold. Croutes aux Abricots, aux Ananas, &c. {Bread a Jid Apricots, Pineapple, o^r.) With a round cutter punch out pieces of bread the size of a pattypan, and two inches deep ; and with a smaller cutter scoop out the centre of the bread so as to make a place for the fruit. Soak the bread in milk and water, but do not let it absorb enough to break it up. Give each crust a coating of ^%g

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