Crouton
A
crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French
croûton, itself derived from
croûte, meaning "crust". Most people consider
croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice. A croûton is a diminutive form of a croûte, much like a cigarette is a diminutive form of a cigar. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In French cooking 'croûte' is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust. Croutons in a bowl Making croutons is relatively simple. Typically the cubes of bread are coated in oil or butter and then baked. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown to give them a buttery flavor and crunchy texture.