SMALL CROUSTADES, OR BREAD PATTIES, DRESSED IN MARROW.
(Author’s Receipt.)
Cut very evenly, from a firm stale loaf, slices nearly an inch and a half thick, and with a plain or fluted paste-cutter of between two and three inches wide press out the number of patties required, loosening them gently from the tin, to prevent their breaking; then, with a plain cutter, scarcely more than half the size, mark out the space which is afterwards to be hollowed from it. Melt some clarified beef-marrow in a small saucepan or frying-pan, and, when it begins to boil, put in the patties, and fry them gently until they are equally coloured of a pale golden brown. In lifting them from the pan, let the marrow (or butter) drain well from them; take out the rounds which have been marked on the tops, and scoop out part of the inside crumb, but leave them thick enough to contain securely the gravy of the preparation put into them. Fill them with any good patty-meat, and serve them very hot on a napkin.
Obs.—These croustades are equally good if dipped into clarified butter or marrow, and baked in a tolerably quick oven. It is well, in either case, to place them on a warm sheet of double white blotting-paper while they are being filled, as it will absorb the superfluous fat. A rich mince, with a thick, well-adhering sauce, either of mutton and mushrooms, or oysters, or with fine herbs and an eschalot or two; or of venison, or hare, or partridges, may be appropriately used for them.
SMALL CROUSTADES À LA BONNE MAMAN.
(The Grandmama’s Patties.)
Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices. If quite round, the crust may be left on; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard; empty, and then fill them; dish them without a napkin, and pour some good brown gravy round, but not over them.
Obs.—From being cooked without butter, these and the preceding patties are adapted to a Jewish table.
CURRIED TOASTS WITH ANCHOVIES.
Fry lightly, in good butter, clarified marrow, or very pure olive oil, some slices of bread, free from crust, of about half an inch thick, and two inches and a half square; lift them on to a dish, and spread a not very thick layer of Captain White’s currie-paste on the top; place them in a gentle oven for three or four minutes, then lay two or three fillets of anchovies on each, replace them in the oven for a couple of minutes, and send them immediately to table. Their pungency may be heightened by the addition of cayenne pepper, when a very hot preparation is liked.