Petites Croutes au Frontage

Ingredients

• White or brown bread
• clarified fat or butter for frying
• 1 oz. fresh butter
• 1 yolk of egg
• 1 dessertspoonful cream or milk
• 2 oz. grated Parmesan cheese
• 1 oz. bread-crumbs
• pepper
• salt
• cayenne

Method

1. 1

   Cut bread into slices, stamp out rounds, scoop out centers.

2. 2

   Prepare a mixture with cream, egg yolk, butter, cheese, and breadcrumbs, season to taste.

3. 3

   Fry hollowed croutes until golden, drain, fill with cheese mixture, smooth the surface, and bake or brown under salamander.

4. 4

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 515. The excerpt below is the record exactly as published.

Petites Croutes an Frontage. — White or brown bread, clarified fat or butter for f rying , 1 oz. fresh butter, 1 yolk of egg, 1 dessertspoonful cream or milk, 2 oz. grated Parmesan cheese, 1 oz. bread-crumbs, pepper, salt, and cayenne

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