Little Croustades à la Versailles

Petites Croustades à la Versailles

Method

Take some little boat-shaped moulds and line them thinly with anchovy biscuit paste, trim round the edges of the moulds, and prick the bottom of the paste with a biscuit pricker or fork to prevent it from blistering, and partly fill up the moulds with the soufflé mixture as below, and sprinkle a few browned breadcrumbs and a little piece of butter on the top of each; then place them in a moderate oven for about fifteen minutes, and dish them up on a hot dish on a dish-paper or napkin.

Soufflé Mixture for Filling the Little Moulds

Take one ounce of flour, one ounce of butter, one raw yolk of egg, half a saltspoonful of liquid carmine, a tiny dust of cayenne, one saltspoonful of essence of anchovy, a pinch of salt; mix all together with rather better than a quarter of a pint of cold milk, and stir it till it boils; then add a tablespoonful of cold milk, two ounces of finely chopped lax, and two whites of eggs that have been whipped stiff with a pinch of salt; mix up all together, and use.

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