Prawn Croustades

Ingredients

• two or three small dinner rolls
• enough boiled prawns to fill them
• melted butter
• a little mace
• pepper
• salt
• a little white sauce
• a little bread-crumb

Method

1. 1

   Scoop out the crumb from the rolls and fry the cases in melted butter until golden.

2. 2

   Prepare boiled prawns, cut into quarter-inch pieces, and toss in melted butter with mace, pepper, and salt.

3. 3

   Fill the cases with prawns, moisten with white sauce, sprinkle with bread-crumbs, place on a buttered baking tin, and heat in the oven for five minutes until the tops take color.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 252. The excerpt below is the record exactly as published.

two or three small dinner rolls which have ^ , been baked in tins, and will stand Prawn croustades. -in upright, bcoop out all the crumb, and fry the cases so obtained a golden yellow colour in melted butter. Drain them. Now prepare enough boiled prawns to fill them, cut them into quarter inch pieces, toss them in melted butter, with a little mace, pepper and salt ; fill your cases, moistening the salpicon with a little white sauce, shake a little bread-crumb

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