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Croutons and Croutes
- Difficulty
Easy
By Lulu Grimes
Published 2009
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
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