Croute-au-Pot

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Having got your consommé ready, cut some pieces of bread crusts and dry them in the oven. Cut your vegetables in smallish pieces, put both vegetables and bread crusts in an earthenware pot with your consommé.

1 See recipe for this under heading petit salé.