Recipes > Eggs > Egg Croustards

Egg Croustards


  • some slices of stale bread, about 3/4 inch in thickness
  • some eggs
  • some nicely-flavoured gravy


Stamp out some rounds of bread with a circular paste-cutter.

Mark the middle with one a size smaller.

Then with a knife scoop out the inside, making little nests of bread, taking care not to break the bottom or sides.

Fry these cases in hot fat (see French Frying).

When fried, drain them on kitchen paper, and keep them hot.

Make some water boiling hot in a stewpan; add to it a little lemon juice.

Put into it the eggs broken gently into cups.

Poach until the whites are set, then remove them carefully with a fish slice, and put an egg into each croustard.

Place them on a hot dish, and pour gravy boiling hot over them.


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The Skilful Cook (1905).

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