Croutons With Cheese For Soup

Take some nice slices of stale bread and cut them out with a cutter about the size of a shilling; fry them in clarified butter (vol. i. page I I) till a nice golden colour, then brush them over with warm glaze on one side, and dip the glazed side into some grated Parmesan cheese. Dish them up on a plate on a dish-paper, and hand with the soup.

Croutons For Handing With Puree Or Clear Soups

Take some stale white bread, cut it into slices about a quarter of an inch thick, and stamp from it some little rounds about the size of halfR R a-crown piece, then cut each round into two parts, and fry in a frying basket in clean boiling fat till a nice golden colour; then take up and shake well from the fat, and sprinkle with finely-chopped raw green parsley and a little coralline pepper, and dish up in a pile on a paper, and serve with bisque or any highly-flavoured cream or clear soup.

Croutons A La Julienne To Hand With Clear Or Thick Soups

Take some stale slices of bread about a quarter of an inch thick and stamp them out with a plain round cutter about the size of a penny piece; fry them in clean boiling fat till a pretty golden colour, then brush the tops of each over with a little warm glaze, and just before serving put a teaspoonful of vegetables, prepared as below, on each. Dish up on a dish-paper and serve at once, allowing one crouton to each person.

Julienne Vegetables For Croutons

Take raw vegetables, such as turnip, leek, and carrot, cut them in shreds and put them separately in cold water with a pinch of salt, bring to the boil, strain them, and rinse them in cold water, return to the stewpans, which have been lightly buttered, and fry each separately for a few moments; then cook them in clear stock till tender, and use as directed above.

Croutons With Oysters For Soup

Take some stale bread cut into slices about a quarter of an inch thick and two inches wide, stamp out with a plain round cutter, fry in clean boiling clarified butter till a pale golden colour; then take up and drain, and place on a baking-tin, mask over with a little Cheese Cream (see recipe), and brown with the salamander; then place on the top of each an oyster that has been warmed between two plates, with a little of the oyster liquor, and then sprinkle with a little coralline pepper. Dish up on a hot plate on a napkin or dish-paper, and serve at once with any hot soup, either clear or puree.

Anchovy Devil Paste

Take a teaspoonful of French mustard, four boned Christiania anchovies and the same of Gorgona anchovies chopped up, a dust of coralline pepper, a pinch of salt, a dessertspoonful of chopped chutney, and a teaspoonful of curry paste; mix all together with the strained juice of one lemon, and use.

Cheese Short Paste

With a quarter of a pound of fine flour rub two ounces of butter till smooth; then mix in a pinch of salt and coralline pepper, one and a half ounces of grated Parmesan cheese, one whole raw egg; mix up together into a stiff paste with cold water, then roll out, and use for tartlets, etc.