Dresden Patties
From Cassell's dictionary of cookery, 1892
Serves 4
Time to fry: five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 470. The excerpt below is the record exactly as published.
Dresden Patties.— For these patties, take off the outer crust of a stale French roll, di\'ide the crmnb into slices, and then into rounds, with a tin cutter. Make the slices sufficiently thick to allow of the middle being scooped out. Dip the croustades into milk, drain well, smear with egg, and cover with fine bread- raspings, fried in butter to a pale brown colour. They are then filled with a compote of fi-uit, or they may be made savoury and filled with minced fowl, ham, and tongue, or with oysters, mushrooms, &c.
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Cook this with the app: pantry check, scaling, and the assistant.