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Emily Netuzed recipe book, August 1874
Page 61
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Cranford Sandwiches Take a tin loaf and cut some very think slices and spread with anchovy butter. [illegible] out with a main tread cutter about 1 1/2 inch in diameter. Then place some filleted anchovies upon them. And make a custard with the 8 yolks of eggs and 1/2 pint of good [consommee] and [team] in a plain mould. When done [tuller] it [out] and [shea] cold cut into thin slices and [strauss] it out with the same Cutter as [used] for the bread and place a round of the custard between 2 rounds of bread Berkeley 1875 [Oeufs] a la [Saissey] Spread some butter on a silver dish or on a plate then upon this place some very thin slices of Gruyere or Parmesan cheese. Upon this break 4 eggs sprinkle the eggs with pepper and salt and pour over this about a gill of double cream. [Stew] about 2 oz grated Parmesan cheese Bake in the
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Cranford Sandwiches Take a tin loaf and cut some very think slices and spread with anchovy butter. [illegible] out with a main tread cutter about 1 1/2 inch in diameter. Then place some filleted anchovies upon them. And make a custard with the 8 yolks of eggs and 1/2 pint of good [consommee] and [team] in a plain mould. When done [tuller] it [out] and [shea] cold cut into thin slices and [strauss] it out with the same Cutter as [used] for the bread and place a round of the custard between 2 rounds of bread Berkeley 1875 [Oeufs] a la [Saissey] Spread some butter on a silver dish or on a plate then upon this place some very thin slices of Gruyere or Parmesan cheese. Upon this break 4 eggs sprinkle the eggs with pepper and salt and pour over this about a gill of double cream. [Stew] about 2 oz grated Parmesan cheese Bake in the
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