Home › Savouries and Hors d'Oeuvre › Croûtons

Croûtons

Remove the meat from the shell and head of a lobster, and pound it to a paste with two ounces of butter, one tablespoonful of white wine vinegar, six drops of tarragon, two ounces of white breadcrumbs, and the grated rind and juice of half a lemon. To each eight ounces of lobster use one saltspoonful of nutmeg, the same of cayenne, and one teaspoonful of mustard. Have ready some small croûtons, and put a teaspoonful of the mixture on each. Cover with white cream sauce flavoured with cayenne and lemon juice.

Croûtons à l'Espagnole. (Spanish Olives on Croûtes.) Ingredients.

Eighteen slices of Bread.

Two ounces of Butter.