08/09/2010 Leave a comment
Croutroles – Dices or other shapes made from bread, toast, pastry.
Profitroles – Prepared from chou paste. They are miniature cream puffs which may be filled or used plain.
Cereals – Rice or barley.
Cheese – Cheese balls or grated parmesan served with croutons on one side.
Cream – Unsweetened whipped cream or sour cream.
Meats – Usually small dices or juliennes.
Poultry – Same as meat.
Seafood – Diced or flaked. Large enough pieces distinguishable.
Pastas – Noodles, spaghetti other pasta products such as star letters, cornets, etc.
Vegetables – Cut in various sizes, shapes – juliennes, round slices, dices or sprig, printaniere vegetables.