Dresden Patties, or Croustades
Ingredients
Directions
Remove the crust from one or two French rolls.
Slice off the ends and divide the rolls into patties.
Hollow out the center of each patty.
Dip the patties into milk.
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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