Chapter XI · Hors-d’Œuvres · No. 320
320—City Toast
Make the pieces of toast round, and cover with a thick coating of the following preparation, viz.:—Four oz. of fresh butter, softened; two oz. of fresh Gruyère and two oz. of Parmesan, both grated; a dessertspoonful of cream, and a little salt and cayenne. Cover this preparation with two half-discs, which when juxtaposed are equal in circumference to the round of the toast. The half-discs should be cut respectively from a Lyons sausage and a Gruyère cheese; both should be thin, and equal in thickness.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 320, p. 146. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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