Devilled Biscuits is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter or savoury (a dish served at the end of a meal with wine) of thin biscuits that are soaked in oil, seasoned with cayenne pepper, salt and black pepper, before being grilled. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Biscuits.
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This is a classic recipe for a Victorian version of Devilled Biscuits that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 337. DEVILLED BISCUITS.
Any kind of thin biscuit is best suited for the purpose; soak it in pure Lucca-oil, strew cayenne or black pepper and salt; over both sides, and toast the biscuits over the fire on a gridiron.
Modern Redaction
Ingredients:
12 thin biscuits
extra-virgin olive oil cayenne pepper
salt and black pepper
Method:
Soak the biscuits in the olive oil then season on both sides with cayenne pepper, salt and black pepper.
Place under a hot grill and cook on both sides until golden brown and heated through. Serve warm.
