Home › The World's Kitchen › Croutes, New Century

Croutes, New Century

Cut off a piece lengthwise--about a quarter--from the top of six French rolls, then scoop out all the soft part, place on a tin, set in the oven (with the covers) and let get a nice golden colour and keep hot. Pick all the meat from the turkey left over from yesterday and cut in quarter-inch-square pieces. Cut also in same way two ounces cooked ham and keep on a plate until required. Heat one and a half tablespoons melted butter in a small saucepan, add one finely chopped, seeded green pepper and nicely fry three minutes; add six well-cleaned fresh mushrooms cut in small squares, and brown five minutes, occasionally stirring. Add a level tablespoon flour, mix a little. Moisten with a half gill white wine and a gill white broth. Mix well and boil ten minutes. Pour in one and a half gills cream, mix a little, then add the turkey and ham with the leaves of two branches chervil, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Mix well, then slowly cook fifteen minutes. Dilute an egg yoke with a tablespoon cream and add to the pan. Mix while heating two minutes. Arrange rolls on a dish, fill them with the preparation, place covers over and serve.