Croûtes à la Neuvaine

Preparation info

    • Difficulty


Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Take some little fried croûtons of bread that are cut in rounds about two inches wide, spread them over with a purée of anchovies, then by means of a forcing bag with a large rose pipe, ornament over the top with savoury cream as below, and place the croûtons in the refrigerator until they are to be served; just before serving, sprinkle with a little finely chopped lax, and a very little parsley and chervil; dish up on a dish-paper and serve.

Savoury Cream for Croûtes à la Neuvaine

Take for eight croûtons half a pint of stiffly whipped cream, and mix it with two tablespoonfuls of any hard boiled or grilled cold roes of fish that have been rubbed through a wire sieve, season with a tiny dust of cayenne pepper, three chopped French gherkins, and two boned and chopped anchovies, and one ounce of chopped lax, and use.