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Bread for Croûtes (Cayenne or Nepaul Pepper)

Cayenne or Nepaul Pepper.

Half an ounce of Butter.

Cut the bread into slices about half inch thick, stamp out some rounds three-quarters of an inch in diameter, scoop out the centre, and fry in clarified butter or lard till a golden colour.

Shred the almonds, put them on a baking-sheet and bake them to a fawny colour. Mix the caviare with the juice of the lemon (using a wooden fork or spoon), add the almonds and a pinch of cayenne. Mix the butter with a little red pepper to give it a bright colour, spread it on a plate, and put it on the ice.

Fill the croûtes with the prepared caviare, stamp out some little stars, and place one on each croûte. When required for table, put in a hot oven for six minutes to get hot through. Dish up, garnish with slices of lemon and parsley, and serve.

Croûtes d'Écrevisses à la Ravigotte. (Croûtes of Prawns.) Ingredients.