Croûtes à la Berne

Method

Cut some new French rolls in slices about half an inch thick and fry them in clarified butter, sprinkle them with very finely chopped parsley, eschalots, and Spanish olives, and then with chopped smoked beef or cooked tongue, and place the hot hard boiled yolk of an egg, first dipped in vinaigrette sauce, on each slice. Dish up with a dish-paper on the dish and serve while the croûtons are hot. Garnish with green parsley.

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