Small Croustades, or Bread Patties, Dressed in Marrow
From Modern cookery, in all its branches, 1884
Serves 6
These can also be baked instead of fried.
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 346. The excerpt below is the record exactly as published.
SMALL CROUSTADES, OR BREAD PATTIES, DRESSED IN MARROW. ( Author's Receipt .) Cut very evenly, from a firm stale loaf, slices nearly an inch and a half thick, and with a plain or fluted paste-cutter of between two and three inches wide press out the number of patties required, loosening them gently from the tin, to prevent their breaking ; then, with a plain cutter, scarcely more than half the size, mark out the space which is afterwards to be hollowed from it. Melt some clari- fied beef-marrow in a small saucepan or frying-pan, and, when it begins to boil, put in the patties, and fry them gently until they are equally coloured of a pale golden brown. In lifting them from the pan, let the marrow (or butter) drain well from them ; take out the rounds which have been marked on the tops, and scoop out part of *he inside crumb, but leave them thick enough to contain securely the gravy of the preparation put into them. Fill them w;th any good patty-meat
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