Recipes > Meat > Walloon Entrée

Walloon Entrée

Instructions

Make some toasted bread, either cut in rounds or in squares, and butter them. Cut some slices of salt beef, or, better still, ham, and put them on top; spread the meat with a good layer of grated cheese, and over that place another piece of buttered toast of corresponding shape. Melt some butter in a small saucepan and fry the rounds till they are golden-brown.

Print recipe/article only

Notes

Attributed to Mme. E. Maes.

Source

The Belgian Cookbook (1915).

comments powered by Disqus