Small Croustades a la Bonne Maman

The Grandmama’s Patties

Method

Prepare the croustades as above, or use for them French rolls of very even shape, cut in thick equal slices. If quite round, the crust may be left on; mark each slice with a small cutter in the centre, dip the croustades into butter or marrow, fry them lightly, or bake them without permitting them to become very hard; empty, and then fill them; dish them without a napkin, and pour some good brown gravy round, but not over them.

Obs.— From being cooked without butter, these and the preceding patties are adapted to a Jewish table.

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