Various methods of servingcroutons are in practice.
A better plan, however, and one that is much followed, is to serve a number of croutons on a small plate or dish at each person's place, as shown in Figs.
The bread used for croutons should not be fresh bread, as such bread does not toast nor fry very well; left-over toast, stale bread, or slices of bread that have been cut from the loaf and not eaten are usually found more satisfactory.
Croutons and bread sticks, to be most satisfactory, should be cut straight and even, and, in order to toast uniformly, all those made at one time should be of the same size.
As has already been learned, croutonsare small pieces of bread that have been fried or toasted to serve with soup.
Season with salt and pepper and serve with croutons or toast, slices of bread cut in half-inch blocks.
Croutons or toasted strips of bread make a delicious accompaniment to cream soups.
Plan to use the stale bread for toast, dressings, bread and cabinet puddings, croutons and crumbs.
If latter is used great care must be used as the croutonswill brown easily.
Put eggs into deep hot dish, strain sauce over them, garnish with croutons and lemon slices.
Serve rice on paper mat, as croutons are served with most soups.
Warm dice of cucumber, put them in tureen withcroutons and pour hot soup over and serve.
Croutons are made by cutting bread into tiny cubes and browning through and through in hot oven or putting into a frying pan with 2 tablespoonfuls Crisco and browning well.
August 10 Tomato Bisque Croutons Potato Croquettes Fried Egg Plant Celery and Apple Salad *Chocolate Pudding Coffee *Chocolate Pudding--Crisco a mold or basin.
It must not be too thick, serve with croutons of bread as for Palestine.
Heat over a crisp fire, place on a hot dish, cover with croutons and serve.
Serve very hot with croutons and the meat from the crab claws.
Serve the soup with the fish and a plate of croutons of fried bread or sippets of toast.
Serve with sippets of toast or croutons that have been fried in butter.
The town was incorporated in 1890, and is governed by a mayor, six aldermen and eighteen councillors.
From a study of the free elements Cannizzaro showed that an element may have more than one molecular weight; for example, the molecular weight of sulphur varied with the temperature.
Scalloped Tomatoes= Place equal quantities of salted stewed tomatoes and delicately browned croutons in dice as for soup, in layers in baking dish with a little melted butter poured over each layer.
Cover with the croutons and sprinkle with melted butter.
Save all pieces of bread not usable for croutons or other things, dry without browning, and roll or grind, for dry crumbs; sift, leaving two sizes of crumbs.
Reheat and serve for dinner with croutons or salted wafers.
Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.
Serve all soups with croutons of toast or fried bread.
Dish neatly in a flat, round, or oval shape, with poached eggs on top, and croutons of toast or fried bread round.
Garnish the spaces between the croutons with white cocks' combs, mushrooms, and truffles.
Pour the soup into a warm tureen, add some boiled green peas, and serve with fried croutons handed separately.
Arrange the fillets in a circle on croutons of bread, garnish the centre with crayfish tails and with truffles cut into dice, a quarter of a pint of Velute sauce (No.
Cut twelve croutons of bread just large enough to hold a snipe each, and fry them in butter.
One slice of stale bread may be cut into cubes, fried in deep fat, and the croutons put in the soup.
Croutons or triangles of dry toast make an excellent addition.
To serve this, dip it into warm water the same as a mould of jelly, turn it out, and garnish with aspic croutons alternately with very small tomatoes; around the top arrange a wreath of chervil.
Place a little cress salad compressed into a ball on the top, and at the base a few croutons of aspic jelly at an equal distance apart, and a little chopped aspic between.
Small pieces of cauliflower and croutons of fried bread should garnish this dish.
Croutons of red and yellow aspic should be arranged at the base of the mould.
Arrange the fillets, with a tomato cut the same shape between each one, in a circle round an entree dish; fill the centre with the puree, cover the whole with the remainder of the sauce, and garnish with croutons of aspic jelly.
To illustrate the two latter, croutons may be made.
Small rolls, a square of bread, or croutons should be served with soup.
Bread may be used for toast, croutons for soup, escalloped dishes, puddings, crumbs for coating other food materials, and may be made into cups for holding other materials.
Spread with soft butter, cut off the crust, put the slices in a pan, cut in cubes and set the pan in the oven until the croutonsare brown.
Make shallow, boat-shape croutons of stale bread, fry them a golden brown in deep hot Cottolene, drain on brown paper and arrange a bird in each boat.
Have in the soup tureen some croutons of bread toasted brown, pour the hot soup over them and serve.
When cooked turn the mushrooms on to a hot dish, garnish with some croutons of bread that have been fried to a nice brown, and serve.
Serve with fried parsley andcroutons of fried bread.
Turn the curry out on a hot dish, garnish withcroutons of fried bread.
If thecroutons incline to brown unevenly shake the pan.
Now add three quarts of well-seasoned veal stock; taste for seasoning; boil once, and send to table with croutonsor small bits of toast.
Let get very hot and serve, garnished with fried croutons and sliced lemon.
Season to taste and serve the soup with the sausages and croutons fried in butter.
Dish up and garnish with eggs and croutons fried in oil, chopped parsley, and a few slices of truffle on top.
When done add to the consomme, with one-half cup of boiled rice, and croutons souffles prepared with grated cheese.
Croutons are little squares of bread hard baked in the oven, or fried in oil or butter.
Put these croutons in the soup, and send it to the table with a dish of grated cheese.
Serve this soup garnished with croutons or toast triangles, and send a dish of grated cheese to the table with it to be added according to individual taste.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "croutons" in a variety of sentences. We hope that you will now be able to make sentences using this word.
