Croûtes à la Clarisse


Prepare some round croûtons of French roll as in the above recipe and fry them on one side only, take them up and arrange on the fried side strips of lean ham or tongue, and fillets of anchovies, and over these put a round of fat bacon the same size as the croûton, press the bacon well to the edge of the croûton, and dip it into frying batter and fry in clean boiling fat till a pretty golden colour. Dish up on a hot dish on a dish-paper, garnish with fried parsley and serve.