the thorough good cook - recipe - Spanish Crusts (Croutons a Espagnole)

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously cookbook, have a commitment to issue one expired-copyright book in the public domain for every book they publish.

The free companion book to Eat Dangerously is The Thorough Good Cook by George Augustus Sala. The recipes are original and unadulterated, of course!

RECIPE

11. Spanish Crusts (Croutons a Espagnole).
Stamp out eighteen round slices of white bread about
an inch and a half in diameter and one-eighth of an inch
thick. Fry these in clarified butter, and drain them on a
cloth. Stone the same number of large Spanish olives by
means of a sharp column-cutter (tube-cutter), fill them with
stiff Tartar sauce, put a little of the sauce in the centre
of each crouton, place an olive on each of them, curl an
anchovy fillet round each olive, garnish the sides with finely-
chopped hard-boiled egg, lobster coral, and sprigs of parsley.
Keep in a cool place until required for the table.

TABLE OF CONTENTS

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