Cayenne Toast
A savory toast featuring a creamy, cayenne-spiced sauce, perfect for a light lunch or appetizer.
Ingredients
- 0.5 cup Heavy cream (Original recipe calls for 1 cup, adjusted for modern portions.)
- 0.125 cup Dry white wine (Original recipe calls for 1/4 cup, adjusted for modern portions.)
- 2 Egg yolks
- 0.5 teaspoon Dijon mustard
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 0.5 cup Cooked mutton, diced (Can substitute with cooked lamb or beef.)
- 2 slices Toast
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Instructions
- 1In a small bowl, mash the egg yolks with a fork until smooth.
- 2Add the Dijon mustard, salt, and cayenne pepper to the mashed egg yolks. Mix well to combine.
- 3Stir in the heavy cream and diced cooked mutton into the yolk mixture. Ensure everything is well combined.
- 4Transfer the mixture to a small saucepan. Heat over medium-low heat, stirring constantly, until thoroughly heated. Be careful not to boil.
- 5Remove the saucepan from the heat and stir in the dry white wine.
- 6Pour the cayenne cream sauce over the prepared toast and serve immediately.
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