Croutons in stock
Since right now lettuce time is again, I make more croutons. So I do not have to start cutting bread every time, I make croutons in stock.
I take a whole toast, cut from it first strip then dice. I distribute these on a baking tray and dry them with repeated turning in the oven at 150 degrees until they are dry and have a light color.
After cooling, they come in a tightly closable glass. So you can keep them for a long time. Whenever I need some, I make margarine hot in a pan and fry it nicely brown.
For lamb's lettuce I first fry bacon in the pan, then add the bread cubes. So they have a pleasant aroma.
