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Melba toast
Appears in
Published 1986
As an accompaniment to soup or pâté, wafer-thin slices of toast are ideal, and quick to make. Use sliced bread which is a day or so old. Toast both sides, then while still warm, cut off the crusts and slice the toast horizontally through the middle so you have two thin slices. Cut these in triangles and toast the untoasted sides. The toast will curl up, but watch carefully that it doesn’t burn. Once cool it can be stored in an airtight container.
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