Petites Croustades à la Milanaise

Ingredients

• k lb. puff-paste
• 6 oz. grated Parmesan cheese
• ^ pint aspic jelly (No. 38)
• 1 gill cream
• 1^ gill tomato aspic (No. 295)
• 2 oz. cooked ham or smoked ham sausage
• 1-| teaspoonful mixed mustard
• pepper
• salt
• cayenne

Method

1. 1

   Roll out the puff-paste thinly, stamp out six or eight rounds with a cutter, place on a baking-sheet, brush with water, sprinkle with Parmesan, and bake until golden.

2. 2

   Melt the aspic jelly, add remaining cheese and seasonings, stir well, and mix in whipped cream and chopped ham.

3. 3

   Coat small dariole moulds with tomato aspic, fill with the cream mixture, chill for at least an hour, then turn out and serve on baked pastry decorated with whipped cream.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 329. The excerpt below is the record exactly as published.

Petites Croustades d la Milanaise, — k lb. puff- paste, 6 oz. grated Parmesan cheese, ^ pint aspic jelly (No. 38), 1 gill cream, 1^ gill tomato aspic (No. 295), 2 oz. cooked ham or smoked ham sausage, pepper, salt, and cayenne, 1-| teaspoonful mixed mustard

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