. The Century cook book : with a new supplement of one hundred receipts of especial excellence. d lastly, three beaten well a plain mold of the shape desired; sprinkle over itas many bread-crumbs as will stick to the butter; turn in thepur6e of potatoes, place the mold in a pan of water, and bakefor thirty minutes. Turn the molded potato in the centre ofa dish, and arrange chops or birds around and against it. CROVSTADES OF BREAD Take a loaf of bread two days old, which was baked in around or a square tin; pare off the crust, and cai-ve it with asharp-pointed knife into vase or cup
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. d lastly, three beaten well a plain mold of the shape desired; sprinkle over itas many bread-crumbs as will stick to the butter; turn in thepur6e of potatoes, place the mold in a pan of water, and bakefor thirty minutes. Turn the molded potato in the centre ofa dish, and arrange chops or birds around and against it. CROVSTADES OF BREAD Take a loaf of bread two days old, which was baked in around or a square tin; pare off the crust, and cai-ve it with asharp-pointed knife into vase or cup-shape. Wry it in hot fatto gold color. Paint the inside with white of egg to prevent itssoaking up the sauce of the filling. Fill with mushrooms,chicken livers, creamed chicken or any salpicon. Do not putthe filling in until ready to serve, and heat the croustade beforeadding it. ROLL CROUSTADES Cut off the tops of roUs, or of home-made biscuits of any the crumb from the inside; butter the rolls inside andout, and set in the oven to brown. Fill with any creamedmeat or BONED BIRDS IN ASPIC, THE SAME AS PRECEDING CUT, SERVED ON PLAT DISHAND GARNISHED WITH PARSLEY.
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
