Cut 250 g (9 oz) mixed vegetables into Paysanne, stew together with 60 g (2 oz) butter and finish cooking with a little White Bouillon. Break up the vegetables with a whisk and reduce to a thick purée. Spread this purée thickly on rectangles of bread fried in butter, sprinkle with grated cheese, gratinate and place in a deep earthenware dish. Sprinkle with a few tablespoons of fatty Bouillon, cover with the lid and place to heat in a slow oven for 15 minutes. Serve this dish of Croûtons with the required amount of Bouillon.