French Bread Croûtes

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Preheat oven to hot (400°F.). Place slices of French bread, one-half inch thick, on a baking sheet and butter generously on one side. Bake for ten to fifteen minutes, turning once. The croûtes are done when they are crisp and brown. Use for fish soup or as a base for slices or pieces of other foods.

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