Croûtes and Croûtons.—Of these there are various
kinds. The large kind used as a socle, or support,
has already been described, but the small croûtes or
croûtons used for garnish or savouries should be
prepared thus: Slice down some stale bread about
one-third to half an inch thick, remove all crust, and
cut or stamp out these slices into triangles, hearts,
rounds, squares, &c., as you please, and fry them in
butter till of a delicate golden brown, evenly but
not over, coloured. Drain them well in front of the
fire, or in the mouth of the oven, till quite dry and
biscuit-crisp. Then use hot or cold. Croûtons
frequently suffer from being cut too thick, in which
case the centre remains moist and pappy after the
surface is coloured and crisp; this does not matter
so much if they are to be eaten at once, hot, but if
they have to stand they become soft and greasy, and
most unpleasant. Always be sure that these
croûtons are thoroughly drained, and so freed from
grease that they will leave no mark on blotting
paper. For household purposes, well clarified
dripping or marrow fat answers very well for frying
these, but chefs always advise clarified butter.
Another way of preparing them is, after shaping
them, to dip them in good stock till saturated, but
not pappy, and then lay them in a buttered baking
tin in the oven till crisp and nicely coloured. These
are, of course, more savoury than if plainly fried.
A third plan is this: From slices a half to one inch
thick stamp or cut out rounds or squares one and a
half to two inches in diameter, then with a smaller
cutter, or a knife, mark out an inner circle, or
square, from a quarter to half an inch inside the
outer ring, pressing the cutter well down into the
bread to within a quarter of an inch of the under
side of the bread; fry these carefully till of a pale
gold, then with the point of a small sharp knife
lift out the inner ring, remove all moist crumb, and
finish off as with other croûtes, to get these quite