German Croustades

Ingredients

• some stale crumb of bread or roll
• slices three-quarters of an inch thick
• a little clarified butter
• nicely-flavoured mince, made of the remains of cold meat or poultry
• finely-grated bread-crumbs
• fried in butter

Method

1. 1

   Cut stale bread into thick slices and stamp them into rounds.

2. 2

   Soak in clarified butter until soft.

3. 3

   Cut out a smaller circle from each round, fry in hot butter until browned, fill with mince, cover with fried bread-crumbs, and brown quickly with a salamander.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 590. The excerpt below is the record exactly as published.

German Croustades.^Cut some stale crumb of bread or roll into slices three-quarters of an inch thick, and stamp them in rounds about three inches in diameter. Poiur a little clarified butter over the roxmds, and let them soak ia it until soft Cut out of the centre of each a smaller circle, about one inch and a half in diameter, and be careful to leave the outer ring imbroken. Fry the croustades in hot butter, until lightly browned ; fill them with a nicely-flavoui-ed mince, made of the re- mains of cold meat or poultry ; cover this with finely-grated bread-crumbs, fried in butter

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