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Small Croustades, or Bread Patties, Dressed in Marrow

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Small Croustades, or Bread Patties, Dressed in Marrow

Ingredients

Directions

  1. Slice the firm stale loaf into pieces about 1.5 inches thick.

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

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

  4. With a smaller cutter, mark a space in the center of each patty to hollow it out.

  5. Melt the marrow and scoop out the crumb from the marked rounds, leaving them thick enough to hold gravy.

  6. Fill the hollowed patties with good patty-meat.

  7. Serve very 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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