Little Croustades a la Whitstaple
From Entrées à la mode (1891).
Source and licence
From Entrées à la mode (1891), printed page 59, digitised by the Internet Archive: https://archive.org/details/b21527003
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- four ounces of fresh butter
- a pound of Vienna flour
- a pinch of salt
- three slices of sweetbread
- a pound of lean bacon
- two ounces of fat bacon
- one egg
Method
- Take four ounces of fresh butter and rub half a pound of Vienna flour into it ;
- add one yolk of an egg and a pinch of salt ;
- thoroughly mix, and make into a paste with cold water ;
- roll it out, and then line some little fluted tin cups with it ;
- cut out some little rounds of paper, and butter them, and place inside the paste.
- Bake them for about twenty minutes in a moderate oven, then remove the paper and fill these with a mixture of oysters bearded and scalded in their own liquor and cooked in Bechamel sauce with two or three slices of sweetbread.
- Mask over with some rich white sauce made with cream ;
- then take half a pound of lean bacon and two ounces of fat bacon, and pound, and pass through a tammy, and mix with it a little pepper and salt, a squeeze of lemon, the yolk of one egg, and a table-spoonful of cream.
- Mask the tops of the cases over with a knife, ornament the edges with little pieces of truffle, and sprinkle each croustade with finelyminced truffles.
- Cook in the oven for a quarter of an hour with buttered paper, and serve.