Croûtes and croûtons

Croûtes and croûtons

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From
Encyclopedia of Food and Cookery

Croûtes can be small triangles, shapes or rounds of bread, varying from 2.5 cm to 7.5 cm in diameter. They are fried in oil, butter or a mixture of these, and used as a base on which to set Tournedos, as a base for Canapés and to accompany mornays or other dishes.

Croûtons are tiny cubes of bread that have been fried to golden crispness in oil, butter or a mixture of these. They are used as a garnish for soups, fricassees and vegetable purées, or in salads. Garlic Croûtons: Fry 1–2 cloves sliced garlic in oil or butter and remove before bread cubes are added. Oven-baked Croûtes: Remove crusts from sliced bread and cut each slice into 4. Brush with oil and bake in a slow oven until golden.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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