Pain Dausse

Ingredients

• a loaf of hearth bread
• sweet butter
• rock salt
• cream
• a little vinegar
• sliced onions
• lettuce leaves

Method

1. 1

   Cut a loaf of hearth bread lengthwise in thick slices.

2. 2

   Spread with sweet butter.

3. 3

   Crush sliced onions and lettuce leaves together with rock salt in cream and a little vinegar.

4. 4

   Pour this, juice and all, over the buttered bread, spread evenly, cut in finger slices and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 119. The excerpt below is the record exactly as published.

pain dausse (see recipes), is eaten either as an appetizer or a whole meal, and of course accompanied by zestful dry wine. These, because of their antiquity and continued popularity, would seem to be the original canapes, first enjoyed by gastronomes while the barbarous tribes of northern Europe were still snatch- ing their half -raw food out of the ashes of camp-fires. The Scandinavians and Russians seized upon this canape, adding to it their own tongue-teasing smoked and pickled fish, 283 284 THE EUROPEAN COOKBOOK milt, roe and caviar, then handed it back to the French who standardized it among the hors d'ceuvres. But finally it came to perfection in these United States, when the need was felt for some provocative tidbit to accompany our invention, the cock- tail. Today, indeed, the best canapes in Paris are to be found in Russian and Scandinavian restaurants and bars catering to the American taste and purse. As with entrees, the originality of the chef is displayed in concocting hors d'ceuvres, and in the swanky restaurants of Paris, Lyons or Nice sometimes thirty or forty appetite-openers are passed in separate dishes, and no two of them alike. They range from chitterlings and anchovies to tiny portions of melon and salted tarts of chicken blood. The best butters of each Province are served as hors d'ceuvres, often in a garnished block weighing from ten to fifty pounds. Other standbys are mussels, sardines, anchovies, oursins, cockles, pickled cock's combs, roe, tunny, olives all colors, radishes, salads of everything, hard-boiled eggs, sausages all sorts, hams cooked and raw, pickled mushrooms, peppers, artichokes, smoked meats, blood puddings, brains, sweet- breads, cucumbers, shrimps, galantines, oysters, tongue, onions, panisses, little pates of liver and almost anything else, the raw sausage of Aries, pain Dausse, rillettes and rillons of pork, onions, game patties, fried in pig's blood, tapenade, terrines, prunes in vinegar, saveloys, celery and celeriac, in fact, anything and every- thing tasty, but chiefly local salads, sausages, pickles and garnish- ings, in fact, a ten-course dinner in miniature, generously descrip- tive of the great dishes to follow it. Picardy L£ pAJN DAUSEE) QR THE DAUSSADE Cut a loaf of hearth bread lengthwise in thick slices. Spread with sweet butter. Crush sliced onions and lettuce leaves to- FRENCH 285 gether with rock salt in cream and a little vinegar

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