Lexicographical Neighbors of Croutes
Literary usage of Croutes
Below you will find example usage of this term as found in modern and/or classical literature:
1. Desserts and Salads by Gesine Lemcke (1896)
"Pineapple croutes.—Pare and cut a small pineapple into small pieces and boil them
in sugar syrup till tender; take the pineapple out and reduce the syrup by ..."
2. How to Cook Apples: Shown in a Hundred Different Ways of Dressing that Fruit by Georgiana Hill (1865)
"croutes de Pommes. Cut some thin slices of bread into lozenge- shaped pieces,
butter them on both sides, and lay them to fit in a well-buttered baking dish. ..."
3. Salads, Sandwiches, and Savouries by S. Beaty-Pownall (1905)
"biscuit-crisp fried croutes, and pile on each a little bloater cream (made by
mixing bloater paste with stiffly whipped cream), garnishing it with capers on ..."
4. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"croutes AUX ANCHOIS—Small pieces of fried bread CRY spread with anchovy butter and
... croutes AUX ANANAS — Shapes of fried bread with compote of pineapple. ..."
5. Desserts and Salads by Gesine Lemcke (1896)
"Pineapple croutes.—Pare and cut a small pineapple into small pieces and boil them
in sugar syrup till tender; take the pineapple out and reduce the syrup by ..."
6. How to Cook Apples: Shown in a Hundred Different Ways of Dressing that Fruit by Georgiana Hill (1865)
"croutes de Pommes. Cut some thin slices of bread into lozenge- shaped pieces,
butter them on both sides, and lay them to fit in a well-buttered baking dish. ..."
7. Salads, Sandwiches, and Savouries by S. Beaty-Pownall (1905)
"biscuit-crisp fried croutes, and pile on each a little bloater cream (made by
mixing bloater paste with stiffly whipped cream), garnishing it with capers on ..."
8. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"croutes AUX ANCHOIS—Small pieces of fried bread CRY spread with anchovy butter and
... croutes AUX ANANAS — Shapes of fried bread with compote of pineapple. ..."
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