The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance.
Ms K. Bolton: Making toast, slice of bread (with crust) is laid at centre of grill (b rind is i).
Makes 2 50g butter, at room temperature 4 slices of white bread, crusts cut off 1 tbsp plain flour 100ml milk 80g Gruyère, grated Nutmeg, to grate 2 tbsp dijon mustard 2 slices of good ham 1. Preheat the grill to medium-high, line the tray with foil and put the butter in a pan over a medium-low heat to melt it.
Serves 6 500milkilk ½ onion, left whole 1 bay leaf 1 clove ½ onion, finely chopped 50g butter 6 slices of white bread, crusts removed and cut into 2cm squares pinch of salt pepper nutmeg Bring the milk to the boil with the whole onion, bay leaf and clove, and simmer for 2 minutes.
For a thicker and heartier version, blitz a few slices of stale bread (crusts removed) along with the vegetables.
Even a small child knows how to slice off unwanted bread crust, so patenting such a notion might seem preposterous.
Serves 1 pain Poilâne 1 slice, or sourdough bread vegetable oil eggs 3 chives ½ a tsp salt and pepper tabasco Fourme d'Ambert 50g, rind removed and cut into small pieces butter ¼ tsp Preheat the oven to 180C/gas mark 4. Remove the crusts from the slice of bread and discard them.
While they are cooking, take out a slice of bread and cut or peel off all the crusts.
The leader is one slice of bread.
Top with the second slice of bread.
Place slice of bread on top.
