Croustades
Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven ; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points.
Small croustades may be made in the same way, by using thick slices of bread.