Created by the famous French chef Escoffier for the opera singer dame Nellie melba, this extremely thin, crisp toast is delicious served with soup. Although Melba toast is available in packets from your supermarket, it's very easy to make from scratch and tastes better homemade.
Buy firm sliced bread sold specifically for sandwiches. Toast as many slices as required on both sides. While still hot, cut the crusts off with a serrated knife. Split each piece of toast in half horizontally (like an English muffin). Carefully separate and place slices, untoasted side up, on a baking sheet. Broil or bake at 375 F until golden. Let cool and store in an airtight container for up to 5 days.
Converted by MC_Buster.
By Kathleen <schuller@...> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 36 Converted by MM_Buster v2.0l.
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