Tomalley Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 20 croutons
- 2 tablespoons chopped onion
- salt and freshly ground pepper
- 1 tablespoon chopped parsley
- 1 teaspoon chopped garlic
- 4 tablespoons unsalted butter, softened
- Carbohydrate 27 g(9%)
- Cholesterol 36 mg(12%)
- Fat 9 g(14%)
- Fiber 1 g(5%)
- Protein 8 g(15%)
- Saturated Fat 5 g(26%)
- Sodium 356 mg(15%)
- Calories 216
Preparation 1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper. 2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately. Jasper White's Cooking from New England by Jasper White Biscuit Books
Preparation 1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper. 2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately. Jasper White's Cooking from New England by Jasper White Biscuit Books
