Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 46

Melba toast is made by splitting a piece of toast apart and baking it in the oven. It has a lovely old-fashioned feel to it and is wonderful with those smooth duck liver pâtés from delis, finished with a slice of pickled cucumber. Use it also as a base for semi-dried tomatoes (sold as sunblush) and dress with virgin olive oil, or break it up and throw it into leafy salads with herbs, spring onions, lemon juice and olive oil.

The renowned chef, Auguste Escoffier, named Melba toast after the prima donna, Dame Nellie Melba, in 1897. But in her book, English Bread and Yeast Cookery (Allen Lane, 1977), Elizabeth David found an earlier recipe written by the Scottish home cook, F. Marian McNeill, proving that Melba toast belongs as much in our own kitchens as it does in the grand dining rooms of old hotels.

Serves 4

4 thin slices of white or brown bread

Preheat the oven to 180°C/350°F/Gas Mark 4. Toast the bread on both sides, then cut off the crusts. Using a serrated knife, split the toasted bread apart into 2 sides; you will find it comes away easily. Cut each side into 2 triangles, place them on a baking sheet and bake in the oven until dry. They tend to curl up, looking lovely as you bring them to the table in a basket.