Croutes a la Parmesane

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This is prepared with asparagus tips previously cooked either in butter or in water; prepare some buttered toast; put a layer of grated cheese, Gruyére and Parmesan in equal quantities, mixed with a little butter; then a layer of asparagus tips, seasoned with salt and pepper; finish by top layer of grated cheese, and brown under the grill or in the oven.