Spinach en Croustades
From The profession of cookery, from a French point of view, 1894
This dish can be served as a vegetable dish or an entree.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 45. The excerpt below is the record exactly as published.
Spinach en Groustades is a pretty way of serving it as a vegetable dish alone, or even as an entree. The croiistade is a thick slice of stale white bread, hollowed in the centre, and shaped like a dish with a rim. This is fried to a golden brown in clear fat (if a joint of meat were roasting it might be done in the dripping-tin). Melt an ounce of butter in a small stewpan, 136 SOME LITTLE USED VEGETABLES. put- in tlie cooked spinacli^ add a little pepper, heat well through, beat lightly with a fork, then fill the croustades, and chop a little cooked beetroot to garnish
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.