Croutes de Jambon a l'Anglaise
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 5. The excerpt below is the record exactly as published.
Croutes de Jambon a l'Anglaise — Ham on Toast, English Fashion. CHop fine some cooked lean ham, blend with a little Bechamel to give it consistency and season with salt, 3« red pepper and English mustard. Spread oyer some nicely trimmed pieces of toast, dredge over some bread crumbs
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