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Small Croustades, or Bread Patties, Dressed in Marrow

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Small Croustades, or Bread Patties, Dressed in Marrow

Ingredients

Directions

  1. Cut slices from the stale loaf, about 1.5 inches thick.

  2. Use a plain or fluted cutter, 2-3 inches wide, to press out patties.

  3. Gently loosen the patties from the tin to prevent breaking.

  4. With a smaller cutter, mark the space to be hollowed from each patty.

  5. Melt clarified beef marrow in a small saucepan or frying pan until boiling.

  6. Fry the patties gently in the boiling marrow until they are a pale golden brown.

  7. Drain the patties well after frying.

  8. Remove the marked rounds from the tops and scoop out some of the inside crumb.

  9. Fill the patties with good patty meat and serve hot on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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