Small Croustades a la Bonne Maman
From Modern cookery, in all its branches, 1884
Serves 4
Suitable for a Jewish table if cooked without butter.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 347. The excerpt below is the record exactly as published.
SMALL CROUSTADES A LA BONNE MAMAN. {The Grandmamds Patties.') Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices. If quite round, the crust may be left on ; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard ; empty, and then fill them ; dish them without a napkin, and pour some good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.