Croutes de Jambon d'Indienne
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.
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 and coralline pepper. Croutes de Jamhon () V Indienne. — Stamp out . rounds one and a half inches across from thin slices of bread, and have half as many rounds of ham cut to match. Butter the bread lightly, then spread it with good chutney, place the ham on the bread, covering it with the rest, press them together, dip them in frying batter, fry a golden brown, drain well, and serve garnished with fried parsley
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