No. 216 — Little Croutons Served with Puréed Soups
Complete English translation of Molokhovets recipe No. 216 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Cut the crust from a Polish-style bread roll and slice the bread into pieces about one finger thick; cut each slice into evenly sized small cubes.
Place in a small enamel saucepan and drizzle drop by drop with one spoonful of melted hot butter or oil. Tip the cubes into a second similar saucepan and back again so that all the cubes absorb some fat.
If desired, toss the bread cubes through a pile of grated Russian-Swiss cheese or Parmesan. Spread on a metal baking sheet and dry in a hot oven until just pale golden.
To provide
1 Polish-style bread roll | 1 spoonful of melted Finnish-style butter or Provençal olive oil |