Recipes > Appetizers > Croustades of Bread

Croustades of Bread


Take a loaf of bread two days old, which was baked in a round or a square tin; pare off the crust, and carve it with a sharp-pointed knife into vase or cup-shape. Fry it in hot fat to gold color. Paint the inside with white of egg to prevent its soaking up the sauce of the filling. Fill with mushrooms, chicken livers, creamed chicken or any salpicon. Do not put the filling in until ready to serve, and heat the croustade before adding it.


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The Century Cook Book (1901).

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