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Bread

Small Croustades a LA B.onne Maman

Small sliced French rolls toasted or fried and filled, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Small Croustades a LA B.onne Maman

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the croustades

  1. Cut French rolls into thick, even slices.

  2. If the rolls are round, leave the crust on; mark each slice in the center with a small cutter.

  3. Dip the croustades into clarified butter or marrow and fry them lightly, or bake them until just firm.

  4. Empty the croustades and fill them with your choice of filling.

Serve

  1. Dish the filled croustades without a napkin and pour good brown gravy around them, but not over.

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.

Explore the science

What each ingredient does

French rolls
Provide the bread case that holds its shape and crisps when fried or baked.
Clarified butter or marrow
Adds fat that browns the bread surface and gives it a rich, savoury flavour.

The step that matters

Frying or baking until just firm. Bread that is undercooked stays soft and soaks up fat or gravy, while over-browning makes it bitter and brittle. Light, even colour gives a crisp shell that holds its filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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