Cheese Mixture for Croustades from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut up in very thin slices six ounces of Gruyère cheese for eight croustades and mix it with two tablespoonfuls of thick Bechamel sauce, three tablespoonfuls of thick cream, and a tiny dust of...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- cream
- cayenne pepper
- bechamel sauce
- gruyère cheese
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