Croustades of Bread
Shape stale bread cut in two and one-half inch slices into boxes, using a biscuit cutter; with a smaller cutter stamp out centre, being careful not to cut through. The wall of boxes should be one-third inch thick. Place boxes on a plate and baste them with egg diluted with cold milk, using two tablespoons milk to each egg. Season egg with salt, and when each box is well-soaked, drain, lift carefully with a spatula, place in a croquette basket and fry in deep, hot fat. Drain on brown paper and fill with creamed chicken, sweetbreads, mushrooms, brains, etc.
Pudding Sauces
Creamy Sauce
- 2 cups whipped cream.
- Confectioner’s sugar.
- Brandy, sherry wine and a few grains nutmeg or vanilla extract.
Process: Sweeten cream to taste (will require about two-thirds cup sugar), add flavoring desired, constantly beating mixture very slowly with a wire whisk.
Vanilla Sauce
- ½ cup sugar.
- 1 tablespoon cornstarch.
- ⅛ teaspoon salt.
- 1 cup boiling water.
- 2 tablespoons butter.
- 1 teaspoon vanilla.
Process: Sift together sugar, cornstarch and salt. Add, gradually, boiling water, beating continually; cook six minutes. Remove from range and beat in butter, adding it in small bits. Add vanilla, beat thoroughly; keep hot over hot water. Lemon and Orange Sauce are made same as foregoing, using one teaspoon of lemon or orange extract in place of vanilla. A few grains of nutmeg may be added to Lemon Sauce.