Croutons Souffles
From The table, 1889
Serves 4
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.
Croutons Souffles.— Make some pate-a-chou (No. 1240), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when done, which will take five minutes, drain through a cloth, and serve with the soup when needed. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a tea- spoonful. STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS. 135. White-Roux. — Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.