485 Croûtes and Croûtons

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Croûtes are generally prepared from long thin French loaves cut in half lengthways and then into pieces 4–5 cm (1¾–2 in) in length. Remove the soft bread from inside and trim the corners neatly. Lightly butter them, sprinkle with unclarified fat from a Bouillon and then place to dry in the oven. Allow one Croûte per person.

Soup sometimes includes Croûtes made from household bread cut into small slices; in certain cases these slices are dried in the oven, in others they are sprinkled with grated cheese and gratinated.

Croûtons are ½ cm ( in) dice of bread fried in clarified butter, where possible, just before serving. Allow approximately 40–45 g (1½–2 oz) Croûtons per 1 litre ( pt or U.S. cups) soup.