Croutons of Bread for Soup.
Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (see [French Frying]), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.
Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (see [French Frying]), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.