When tender, pound the vegetables and reduce to a thick purée. Spread this thickly on slices of French break sprinkle with grated cheese, gratinate and arrange overlapping in an earthenware dish. Sprinkle with a few tablespoons of fatty Bouillon, cover with the lid and place in a slow oven to heat for 15 minutes. Serve this dish of Croûtons with the required quantity of Bouillon.
© 1903 All rights reserved. Published by Taylor and Francis.