Toast Rothschild

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

I base this recipe on a dish I ate at Le Grand Véfour in Paris. This was my first visit to a Michelin three-star restaurant, as it was then. The food was memorable, but this dish particularly so.


  • 2 slices of bread, 2 in / 5 cm. thick
  • oz /


Trim the crusts from the bread to make neat squares. Remove some of the crumb from each slice, leaving a hollow in the centre. Melt 1 oz / 30 g of the butter, mix it with the oil and brush over the b