Six Capers
Some round Croûtes (fried).
Pound the paste and pass through a sieve, spread this upon the croûtes flat and smooth; cook the butter and egg lightly, season with salt and pepper, and pour a teaspoonful over each croûte. Serve hot.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Some round Croûtes (fried).
Pound the paste and pass through a sieve, spread this upon the croûtes flat and smooth; cook the butter and egg lightly, season with salt and pepper, and pour a teaspoonful over each croûte. Serve hot.