Croutes d la Clarice
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 d la Clarice. — Have ready some thin slices of parboiled fat bacon, lay on each a little heap of 102 SALADS, SANDWICHES, &c. shred ham, anchovy, and mushroom ; roll each up, dij) in frying batter, and fry a golden brown. Drain, dust with coralline pepper, and serve on small and very hot square croutons dusted with minced chives
Cook this with the app: pantry check, scaling, and the assistant.