Croutons

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Cut the cylinder, or plain stand, in very stale bread.
  2. Mask this thickly and smoothly with any coloured chaufroix, or cream to taste, according to what it is to be used for.
  3. Remember that as this is simply for decorative use, any expensive adjuncts, such as wine, etc., are unnecessary.
  4. The sauce should be good, well coloured and flavoured.
Original Text · last edited 4 days ago
Croutons may be prepared in two ways. The first is to cut the cylinder, or plain stand, in very stale bread, masking this thickly and smoothly with any coloured chaufroix, or cream to taste, according to what it is to be used for, only remembering that as this is simply for decorative use, any expensive adjuncts, such as wine, etc., are unnecessary. The sauce should be good, well coloured and flavoured,
Notes
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