Croutons and Croutes

Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Method

Croutons are small cubes of toasted or fried bread, usually served as an accompaniment to soups or as a garnish in salad. Translated from the French, crouton means ‘little crust’. Croûtes are larger, used to accompany soups, to absorb cooking juices from meat, or to float on top of soups such as French onion soup.

To make fried croutons, heat 1