Petites Croustades d la JKedicis (Little Croustades, Medicis Style)

Ingredients

• 1 loaf stale bread
• 1 raw egg
• 2 hard-boiled eggs
• 1 tin of lax
• 2 French gherkins
• 1 oz. butter
• small cress
• 4 filleted anchovies
• 1 teaspoonful French mustard
• Nepaul or paprika pepper

Method

1. 1

   Pare the crust off the bread and cut it into slices rather more than half an inch thick.

2. 2

   Stamp out eight to ten ovals, about 2£ inches by 1 inch.

3. 3

   Put the bread-trimmings through a wire sieve, and use for crumbing.

4. 4

   Scoop out as much as possible of the centre of the ovals, immerse these in a little milk for about ten minutes, then drain, dip in beaten egg, and crumb all over, fry them a golden colour in hot fat and drain.

5. 5

   Pound the anchovy fillets, the yolks of eggs (hard-boiled), and a small handful of cleaned small cress when fine; add the butter and mustard, season with a pinch of pepper, mix well, and rub through a fine sieve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 500. The excerpt below is the record exactly as published.

Petites Croustades d la JKedicis (Little Croustades, Medicis Style). — \ loaf stale bread, 1 raw egg, 2 hard-boiled eggs, 1 tin of lax, 2 French gherkins, 1 oz. butter, small cress, 4 filleted anchovies , 1 teaspoonful French mustard, Nepaul or paprika pepper

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