High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

HomeSavouries and Hors d'Oeuvre › Croûtes à la Josephine

Croûtes à la Josephine

Ingredients.

One small Lobster.

Two tablespoonfuls of White Sauce.

One tablespoonful of Cream.

One tablespoonful of Tomato Sauce.

One tablespoonful of Aspic Jelly.

Two sheets of Gelatine.

A few drops of Lemon Juice.

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