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American cookbook, 1920-1930
Page 2
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Savory Toast Prepare hot, buttered toast, lay on a hot platter pouring over it enough rich cream sauce to cover. Lay around the edge as a garnish a ring of small, crisp sausages, bacon curls, or thin slices of hard-boiled eggs seasoned with salt and dots of butter. Set in the oven a minute before serving and add parsley garnish.
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Savory Toast Prepare hot, buttered toast, lay on a hot platter pouring over it enough rich cream sauce to cover. Lay around the edge as a garnish a ring of small, crisp sausages, bacon curls, or thin slices of hard-boiled eggs seasoned with salt and dots of butter. Set in the oven a minute before serving and add parsley garnish.
Szathmary Culinary Manuscripts and Cookbooks
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