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Croûtes à la Bernadotte
Ingredients.
Three ounces of Anchovy Paste.
One tablespoonful of good Sauce.
One and a half Yolks of Eggs.
One ounce of Butter.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Savouries › Croûtes à la Bernadotte
Ingredients.
Three ounces of Anchovy Paste.
One tablespoonful of good Sauce.
One and a half Yolks of Eggs.
One ounce of Butter.