The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Croustades

Cut stale bread into slices one and one-half or two inches thick. Cut off the crusts, making rectangular blocks of the bread, or cutting it with a large biscuit cutter, into rounds. With a fork, carefully scoop out the centres, leaving cases with walls about one-fourth of an inch thick. Brush them lightly with melted butter and brown them in a moderate oven. Creamed oysters, lobster, fish or meat and some vegetables are served in croustades.