Petits Morceaux a ravir

Ingredients

• some croustons
• pieces of tongue
• a tiny bit of butter
• a few drops of claret
• some poached eggs

Method

1. 1

   Cut croustons into octagonal shapes, fry until pale brown, sprinkle with Nepaul pepper, and place tongue pieces on top.

2. 2

   Heat in the oven with butter and claret.

3. 3

   Top with poached eggs and serve quickly.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 161. The excerpt below is the record exactly as published.

Petits Morceaux a ravir. — Take some croHtons and cut them of an octagonal shape ; fry them a pale brown, and sprinkle each with a little Nepaul pepper ; have ready to place on each croUton some pieces of tongue the same size as the croHtons ; put in the oven on a small plate, with a tiny bit of butter and a few drops of claret, and let them get thoroughly hot. Have ready some poached eggs

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