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Bread Croutons for Soup

Slices of bread a quarter of an inch in thickness are cut into quarter-inch dice, after removing all crust. Heat in a pan some clarified butter, and fry in it the croutons until they are of a light golden color, tossing them about to insure equal color to all. Drain on a sheet of paper, and serve. Bread Croutons a la Conde for Soup Cut off from rolls or slices of brad the dark crusts, and cut the bread into dice. placing them on tin in the oven to brown. Then remove, and serve in soup plates with soup.