BOMB SHELTER CROUSTADES
According to the cookbook where this recipe was found, Grand Slam, the creative name of this recipe originates from the fact that the recipe was created by the wife of the architect who designed former Canadian Prime Minister Pierre Trudeau's bomb shelter!
Provided by Lennie
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- First, make the croustades: generously butter small muffin tins, then cut a 3-inch round from each slice of bread and carefully fit into the muffin tins.
- Bake in preheated 400F oven for 10 minutes, or until rims are lightly browned; remove from tins and cool (may be frozen at this point).
- Now make filling.
- In a skillet, melt butter, then saute onions and mushrooms; stir and cook until all the moisture is evaporated.
- Sprinkle with flour, then stir thoroughly.
- Add cream, stirring constantly until it boils.
- Add wine, reduce heat, and simmer a few minutes longer.
- Remove from heat; stir in salt, cayenne, parsley and green onion.
- Transfer to a bowl; cover and refrigerate until needed.
- To serve, preheat oven to 350F; spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet.
- Heat in oven for 10 minutes, then put briefly under the broiler.
SAUSAGE CROUSTADE
From Good Food Magazine, March 1986. With only a few ingredients, this makes a nice appetizer or first course.
Provided by JackieOhNo
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes. Break up sausage with back of wooden spoon. Stir in leeks and thyme and reduce heat to medium. Cook covered until leeks are golden and soft, about 15 minutes.
- Heat oven to 400 degrees.
- Unfold 1 pastry sheet on ungreased baking sheet. Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge. Beat egg and milk lightly together and brush over 2-inch border with fingertips. Trim border with sharp knife. Brush top with egg wash. Cut slits in top 1/2 inch apart and parallel to short edges.
- Repeat step 3 with second sheet pastry and remaining sausage mixture.
- Bake until lightly browned and puffed, about 20 minutes. Cut into 1-inch slices and serve hot.
Nutrition Facts : Calories 461, Fat 31.6, SaturatedFat 8.7, Cholesterol 43.9, Sodium 351.5, Carbohydrate 34.1, Fiber 1.7, Sugar 2.2, Protein 10.3
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