Croutons from Treasured Polish Recipes for Americans by Polanie Club
Remove crusts from bread and cut into tiny cubes. Brown in oven and saute in butter. For cheese croutons, sprinkle with Parmesan cheese. With pea soup and potato soup serve rye bread croutons.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Skillet
- Spatula
Ingredients
- 4 slices bread, 2 days old
- Butter
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