Crusts for Thick Soups

Ingredients

• two ounces of butter
• some bread-crumbs

Method

1. 1

   Cut up some bread-crumbs into small dice.

2. 2

   Melt and clarify the butter.

3. 3

   Fry the dice in the butter until of a nice light brown.

4. 4

   For garnishing spinach or game, cut a slice of bread a quarter of an inch thick, divide it lengthwise, cut away the crust, then cut the crumb in zig-zag pieces and fry in butter until brown.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 87. The excerpt below is the record exactly as published.

Crusts" for Thick Soups. Cut up some bread-crumb into small dice. Melt and clarify two ounces of butter

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