Croûtons

Duchess Crusts

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Cut stale bread in one-third inch slices, remove crusts, and spread thinly with butter. Cut slices in one-third inch cubes, put in pan and bake until delicately browned, or fry in deep fat.