Norwegian Croustades
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 51. The excerpt below is the record exactly as published.
Norwegian Croustades. Line some little moulds with anchovy biscuit paste, trim ite edges, and prick the bottom of the paste with a fork, and partly fill with the following mixture : — 1 oz. of flour, 1 oz. 3f butter, 1 yolk of egg, \ saltspoonful of liquid carmine, a dust of cayenne, a teaspoonful of essence of anchovy, a pinch of salt, \ pint of milk. Mix all these together smoothly, and stir till boiling, then add two ounces of finely-chopped lax, and two stiffly-whipped whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.