Croutons al’Espagnole

Ingredients

• eighteen round slices of bread
• as many large Spanish olives
• some stiff Tartare sauce
• curl an anchovy fillet round it
• finely-chopped hard-boiled egg
• lobster coral
• sprigs of parsley

Method

1. 1

   Cut bread into round slices, fry in butter, and drain.

2. 2

   Stone olives and fill with Tartare sauce.

3. 3

   Place an olive in the center of each crouton, garnish with anchovy, egg, lobster coral, and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 87. The excerpt below is the record exactly as published.

Croutons al’JEspagnole. — Cut eighteen round slices of bread about an inch and a half in diameter and one-eighth of an inch thick, fry in butter, drain. Stone as many large Spanish olives with a sharp tube cutter ; fill with some stiff Tartare sauce (No. 278) ; place one in the centre of each crouton, curl an anchovy fillet round it ; garnish with finely-chopped hard-boiled egg, lobster coral, and sprigs of parsley

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