Читать книгу How To Make Good Food Go Further: Recipes and Tips from The New English Kitchen - Rose Prince - Страница 37

There’s nothing new. The French have croûtons, Italians crostini – we have toast. Crostini sounds so neo-Italian, so latter-day peasant that it is easy to forget that it is simply toast. Putting things on toast is genius – ordinary, everyday items of food are greatly elevated by their toasted mattress of bread. Toast belongs to the British Isles, and it is one of those things that we do better than anyone else. Thick slices of toast with butter and marmalade, what better breakfast? Apart from perhaps boiled eggs and toast. Or scrambled eggs on toast.

My father was very fond of savouries. These were small dishes, often on toast, served after the main course. They are out of fashion now, outside the gentleman’s club. His favourite was sardines on toast – and yes, they were from a can. We quaked with horror at the table, but out came the macho Worcestershire sauce: ‘They must have Worcestershire sauce!’ And he was right. They were very good after a liberal shaking.