Deviled Toast

Ingredients

• Trim the crust from 1 dozen thin slices of stale brown or white bread
• Prepare a mixture of soft butter
• a little made mustard
• and cayenne in proportions to suit the taste
• Make a sauce with 1 tablespoonful of butter
• 1 1/2 tablespoonfuls of flour
• and 1 pint of milk
• Add 1/2 of a teaspoonful of salt
• and 2 tablespoonfuls of beef extract

Method

1. 1

   Dry and toast the bread to a golden brown.

2. 2

   Spread the butter mixture on the bread and set in a warm oven for a few moments.

3. 3

   Make the sauce, dip each slice of toast in it, arrange on a heated platter, and pour the remainder of the sauce over all.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 3. The excerpt below is the record exactly as published.

add >^ of a teaspoonful of salt and 6 slightly beaten eggs. Fill deep, well-greased muffin cups two-thirds full and bake in a moderate oven until well puffed up and brown — about thirty-five minutes. Serve at once with a liquid sauce. 19.— Deviled Toast Trim the crust from i dozen thin slices of stale brown or white bread, dry and toast to 10 Januaiy. a golden brown. Prepare a mixture of soft butter, a little made mustard and cayenne in proportions to suit the taste, and with this spread the bread, then Set in a warm oven for a few moments. Make a sauce with i table- spoonful of butter, i}i tablespoonfuls of flour, and i pint of milk. Add ^ of a teaspoonful of salt and 2 tablespoonfuls of beef extract

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