Little Croustades à la Versailles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some little boat-shaped moulds and line them thinly with anchovy biscuit paste, trim round the edges of the moulds, and prick the bottom of the paste with a biscuit pricker or fork to prevent ...
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Cooking tools:
- Tartlet mold
- Chef's knife
- Fork
Ingredients
- biscuit
- paste
- anchovy
- salt
- cold milk
- eggs
- fork
- browned breadcrumbs
- butter
- flour
- raw yolk of egg
- carmine
- cayenne
- essence of anchovy
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