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Croustade of Bread, Garnished with Calves’-tails

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Croustade of Bread, Garnished with Calves’-tails

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Carve the croustade and remove the inside carefully.

  2. Fry the croustade in hot hog's lard until light golden.

  3. Smoothly cover the cavity with a thin layer of quenelle force-meat.

  4. Bake in a 350°F (175°C) oven for 5 minutes to cook the force-meat.

  5. Keep hot until served.

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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