Cheese Crofitons for Soup

Ingredients

• a small loaf of bread
• butter
• grated cheese
• a few spoonfuls of bouillon

Method

1. 1

   Cut or grate the rind off the bread, toast the slices, and butter a deep dish.

2. 2

   Lay the toast in the dish, pour bouillon over, add bouillon fat, layer with cheese, and bake for 10 minutes.

3. 3

   Serve with clear bouillon and forcemeat balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.

Cheese Crofitons for Soup.— Gut or grate the rind off a small loaf of bread, cut the loaf into slices, and toast them ; then butter a deep dish, lay the toasted bread into this, pour a few spoon- fuls of bouillon over the toast, add a little bouillon fat, put a layer of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.