Crouton

Croutons are cubes or small slices of toasted or fried in fat white bread. They serve as a soup ( traditionally with tomato soup and gazpacho ), insert as a salad (especially with lamb's lettuce ), as a side dish or as a base for small pieces of meat, stews, and the like (eg bruschetta ). Potato dumplings are occasionally filled with some small croutons.

Larger, hollowed out and filled croutons are Croûtes.

History

Croutons also existed in the 18th century, but have changed over time, as shown by three glossaries

" Croutons hot in the culinary arts bread slices or Franzbrodrinden ( either whole or cut in cubes ) that have been baked hard in hot butter. "

" Croutons are slices of Milchbrod or bread, which is cut in the shape of triangles, half moons, small Coteletts etc., either yellow fried in butter or baked in baking butter, or moistened with a little milk, sprinkled with salt, panirt with egg and bread and in be baked baking butter, to serve for Garniren some vegetables or other foods. Also called Milchbrod, which was gouged into small round slices or cut into finger- membered long thin strips and fried in butter yellow or yellow oven dried croutons. The latter one gives in soups. "

" Croutons are crescents, triangles, rectangles cut out of bread or rusk crackers, baked in hot butter or lard to a light brown color. They are used to garnish for meat puddings, fricassees, stews, vegetables. They are cut as triangles of aspic and used to garnish of cold meats, fish, salad. "