How to make liver pate at home. Beef liver pate, delicious recipes

Homemade liver pâté is a great way to turn it into a delicacy. It is quite difficult to make this capricious product tender and tasty with the help of heat treatment: the liver often becomes dryish. If you do not fry it and leave pink flesh inside each piece, then this can be dangerous to health. There are, of course, other ways to combat the dryness of this wonderful product - serve it with sauce, season with sour cream, and wrap it in thin slices of bacon. Still, homemade liver pate is an excellent economical dish. Using vegetables and cream, you can make it just melt in your mouth.

at home

Take seven hundred grams of chicken liver, three onions, two carrots, one hundred grams of butter (it should not be replaced with any other fat here), two hundred grams of cream, freshly ground black pepper and salt. That's all you need. To make a pate at home, you can take any liver. But chicken is easiest to clean of veins, and its taste is more delicate. If you can experiment with the look of the liver, then in no way can you exclude it from the recipe, replacing it with a vegetable one. Firstly, otherwise your culinary product will not solidify and acquire the required consistency. Secondly, liver pate with oil (vegetable) will seem extremely greasy, which will impair its taste.

Start cooking

Carrots and onions give the liver pate the tenderness it needs and eliminate the dryness of the product. If you do without them (which, in principle, is possible), you need to compensate for their absence with a huge amount of butter. This, of course, will not make homemade liver pâté a healthier product. So, chop the carrots finely enough or grate them. Chop the onion at random. Fry vegetables in vegetable oil until a beautiful golden brown. You can easily determine the desired degree of roast by the fact that a sweetish, slightly caramel flavor will begin to emanate from the pan. Both onions and carrots should stop crunching and become much less dense than raw vegetables. In volume, they will decrease by almost three times. Now you can lay out the pieces of prepared raw liver, sprinkle with salt and pepper on top. You can add bay leaves if desired. Simmer for seven minutes. During this time, the liver will become quite dry inside. Due to the presence of vegetables, it is more difficult to overexpose it on fire, but still this danger persists. Remove the pan from the heat and proceed to the next cooking step.

Pâté chopping and final preparation

The liver should cool well but remain warm. This is so that the butter melts when it comes into contact with it. In no case should the liver be hot and scalding - this will absorb more butter and cream, and may also damage the blender. Grind all ingredients in it or in a meat grinder, cool and serve with white bread.

Liver pate is a delicate dish that melts in your mouth and can be enjoyed for breakfast, lunch and dinner. It is perfect as a snack during large-scale feasts. Due to its nutritional properties, this pate will help reduce the effects of spirits.

Any liver is suitable for pâté: chicken, beef, pork, veal, etc. Before cooking, you must rinse it in cool water and remove all unnecessary details, such as films and veins. After that, the liver can be boiled in salted water, or fried in a pan with vegetables. The final stage of cooking is, in fact, the transformation of all components into pate using a blender or meat grinder.

Together with the liver, onions, carrots, all types of meat, bacon, garlic, herbs, etc. are often put into the pate. For a fatty dish, butter or cream is added to it, which also gives it a more delicate taste.

To make the pate more aromatic, you can add any spices to taste. Mixtures of peppers, thyme, cumin, nutmeg, and dried herbs are good choices.

The pate can be used as an independent dish by rolling it into a roll or "sausage" and cutting it into portions. You can also make balls out of it. The easiest way to serve pâté is to put it on top of the bread, or place it in tartlets. Before eating, the dish must be kept in the refrigerator for several hours.

Delicious and nutritious pâté for party snacks. The presence of the brisket gives the dish a special taste and adds fat. In this case, it is better to choose a piece of pork, in which there is more meat than lard. After grinding, the pate must be tasted again and added to taste.

Ingredients:

• 500 g liver;
• 250 g pork belly;
• 1 carrot;
• 70 g butter;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 3 pinches of black pepper;
• ½ tsp salt.

Cooking method:

1. Cut the brisket into small cubes and fry in vegetable oil until golden brown, then transfer to a plate.
2. In the same pan, fry the carrots grated on a coarse grater.
3. When the carrots turn golden, remove them from the pan and put chopped onions in their place.
4. Fry onions until tender, add carrots and brisket, season with salt and pepper.
5. Continue cooking over low heat for another 5 minutes, stirring occasionally.
6. Clean the liver of films and veins, put it in salted water and bring it to a boil.
7. Cook for 5-10 minutes, depending on the type of liver.
8. Pass the liver, brisket and vegetables through a meat grinder or grind with a blender.
9. Add 50 g butter to the pate, stir.
10. Put the pate in a deep plate, tamp.
11. Melt the remaining butter and pour over the pate.

Interesting from the net

Such a dish will take a little longer than a regular pate, but its taste will also be richer and more interesting. Pork and butter significantly increase the calorie content of this delicacy, so it is recommended to use it in small portions.

Ingredients:

• 800 g pork liver;
• 250 g butter;
• 3 onions;
• 4 cloves of garlic;
• 1 carrot;
• 40 ml of brandy;
• 1 ½ tsp Sahara;
• 2 bay leaves;
• 1 tsp thyme;
• Salt pepper.

Cooking method:

1. Remove all films, veins and ducts from the liver, rub with salt.
2. Put the liver in a saucepan and cover with cold water, add sugar.
3. Boil water, remove the foam that appears and throw bay leaves.
4. Cook the liver for 25 minutes over low heat.
5. Chop the garlic and fry a little in vegetable oil, then remove from the pan.
6. Cut the onion into rings, grate the carrots and put the vegetables in the same oil in which the garlic was fried.
7. Cover the pan and fry the onions and carrots until golden brown.
8. Cut the boiled liver into cubes 3 cm wide, add to the pan and cook for another 2 minutes.
9. Remove the pan from the heat, pour the cognac over the liver and quickly set it on fire.
10. Make a pate from the liver and vegetables using a blender or meat grinder.
11. Warm the butter to room temperature, beat.
12. Gradually add the pate to the butter, stirring constantly.
13. Add thyme, pepper and salt to the resulting mass.
14. Put the pate in a convenient bowl and add a little ghee.
15. Put the dish in the refrigerator for 2 hours.

The recipe for this pate is very simple, and the dish itself turns out to be quite light, in comparison with its counterparts made from pork or beef. The easiest way is to set the “bake” mode at once for 40 minutes, and then gradually add all the ingredients. The lid does not need to be closed at any stage of cooking.

Ingredients:

• 700 g chicken liver;
• 1 onion;
• 100 g butter;
• 250 g cream;
• ¼ h. L. nutmeg;
• Salt pepper.

Cooking method:

1. Melt half of the butter in a saucepan in a multicooker in the "Baking" mode.
2. Chop the onion, add to the oil and fry for 15 minutes without closing the lid.
3. Rinse and peel the liver thoroughly, put it on the onion and fry for another 15 minutes.
4. Pour cream into a slow cooker, season with salt and pepper to taste, add nutmeg.
5. Simmer the dish in the same mode for 10 minutes.
6. Transfer the contents of the saucepan to a blender bowl, add the remaining oil and chop.
7. Put the finished pate in the refrigerator for an hour.

Now you know how to make liver pate according to the recipe with a photo. Bon Appetit!

Liver Pâté is a hearty and delicious snack that is easy to make at home. Absolutely any liver is suitable for this dish, but the methods of processing it will be slightly different. To figure out how to make a delicious pate, you need to listen to some of the recommendations of experienced chefs:

• The easiest way to prepare a chicken liver is to remove the veins from it;
• Beef liver should also be cleaned of films;
• It is recommended to pour pork and beef liver with milk for several hours to remove unwanted bitterness;
• To determine the readiness of the liver, you need to select the largest piece and make an incision on it;
• If you are making pate using a meat grinder, you need to choose the smallest nozzle;
• To prevent the pate from weathering longer, you need to pour melted butter on top of it.

Sandwiches are a great snack, you can take them to a picnic, to work, to school. With what filling to make a sandwich, it's up to you, it can be: sausage, cheese, fish, spread. Today you will learn how to make liver pate at home. The most delicious spread is obtained from chicken liver. Even a novice cook can make a spread. After all, first we just need to fry the liver with vegetables, then grind it in a blender. Our pate consists of simple ingredients that are available to everyone. It tastes very delicate and nutritious. For a change, you can add to the appetizer: eggs, olives, spices, alcohol, vegetables, mushrooms, beans, herbs. Pâté is mainly spread on bread, biscuits, crispbread. It can be served as a snack with vegetables, and a festive table. Store the finished pate in the refrigerator in a tightly closed jar.

Ingredients

• Chicken liver - 400 g.
• Carrots - 1 pc.
• Onions - 1 pc.
• Butter - 20 g.
• Salt - 0.5 tsp
• Black pepper - a pinch

How to maketasty liver pate at home?

For cooking, we need the following products: liver, carrots, butter, onions, seasonings.

Peel the carrots, rub on a large grater. Finely chop the peeled onion. We put vegetables in a hot frying pan, fry quite a bit, about 5 minutes.

While the vegetables are stewing, let's take care of the liver. We wash it under running water. We put it on a cutting board, clean it from the white film. This is very easy to do: the film is centered between the two parts of the liver, cut it open and clean it.

Add liver to vegetables. Season with salt, black pepper, paprika. Fry over medium heat, stir occasionally, add vegetable oil as needed.

Cover with a lid, simmer until the liver is cooked. It is very simple to check the readiness of offal. Cut a piece, if there is no blood, then it is ready.

Remove the pan from the heat, let it cool slightly. Add butter and beat with a blender until smooth. Choose the consistency yourself, more uniform or with pieces.

Put the pate in a jar, close it tightly with a lid so that the top does not get weathered. Store no more than three days in the refrigerator. Bon Appetit!

1. The color of fresh liver, should be bright red, the texture should be firm, without unpleasant odor.

2. Chicken liver pudding is easiest to prepare using this recipe. It does not need to be prepared, unlike pork or beef, which must be pre-soaked.

3. You can add to the appetizer: vegetables, spices, cream, butter, sour cream, alcohol. All these components give the spread an original taste.

4. Grind the pate using a blender or meat grinder. Make it homogeneous or with pieces, you decide.

So, making homemade liver pâté according to my recipe is very simple, you yourself are convinced of this. Hope you like it.

Pate is a national dish of French cuisine. It is made from poultry, fish, vegetables, mushrooms, chicken or goose liver. After reading today's article, you will learn how to make homemade meat pâté.

Beef option

This simple recipe is perfect for breakfast or a quick snack. However, it should be noted that the process itself takes a lot of time. Therefore, it is better to do this snack on a weekend, when you do not need to rush anywhere. To get a real homemade meat pate, you must purchase all the required components in advance. This time, you should have:

• A pound of beef pulp.
• Three tablespoons of ghee.
• Two medium carrots and two onions.
• A quarter of a packet of butter.
• A pinch of dry marjoram, coriander and nutmeg.

To prevent the meat pate you cooked from turning out bland, you need to additionally prepare a small amount of salt and black pepper. These ingredients will give the dish a more intense and richer flavor.

Process description

The pre-washed beef is cut into medium pieces and fried in a pan greased with heated ghee. When a golden brown crust forms on the meat, it is transferred to a saucepan with a thick bottom, a glass of drinking water is poured into it, brought to a boil and stewed under the lid for about two hours.

Pre-chopped onions and carrots are fried in the remaining oil. At the very end, spices are added to the vegetables, mixed and removed from the stove. The cooked beef is ground with a meat grinder or blender. Do the same with fried vegetables. After that, minced meat is combined with chopped carrot and onion mass.

Pour the broth left over after boiling the beef into the pan where the vegetables were fried. Bring it to a boil and send it to a bowl with meat, carrots and onions. Salt, pepper and soft butter are also added there. All are whipped with a blender and transferred to a ceramic or glass dish. They store the finished homemade meat pate, the recipe for which can be viewed a little higher, in the refrigerator.

Duck and chicken option

To prepare this dish, a not quite standard set of ingredients is required. Moreover, many of the required foods are not always available in every home. In order not to be distracted from the process in search of missing components, it is better to walk to the nearest supermarket in advance. To make a delicious and aromatic meat pâté at home, you should have at your fingertips:

• Two hundred grams of chicken and duck fillets.
• A couple of chives.
• One hundred and fifty grams of pork tenderloin.
• Three tablespoons of brandy.
• Two hundred and fifty grams of bacon.
• Two tablespoons of olive oil and two tablespoons of butter.
• A kilo of minced pork.
• A couple of tablespoons of tarragon.
• One hundred fifty milliliters of 15% cream.
• A tablespoon of rosemary.

To get a rich pork, chicken and duck pate, you need to stock up on a small amount of parsley and fresh thyme. It is these ingredients that will give the dish a unique flavor.

Cooking technology

Pre-washed chicken, duck and pork are cut into small pieces and put into one container. The meat prepared in this way is poured with a marinade consisting of pepper, brandy, thyme, olive oil and garlic. Mix everything well, cover with a lid and leave for at least an hour. The longer the meat is marinated, the richer the taste of the finished dish will be.

Then the pieces are spread in a wide skillet with a thick bottom, greased with butter, and fried until golden brown. Place the bacon in a rectangular terrine or muffin pan so that it hangs over the edges. To achieve a similar effect, it is placed in two strips towards each other, making sure that they overlap at the bottom.

Put the minced meat in a large bowl and knead it well with a fork. Pepper, salt, herbs and cream are also added there. The marinated meat is sent to the resulting mass and the fried meat is thoroughly kneaded. The resulting minced meat is sent to the mold and cut into strips of bacon. All this is wrapped in foil. The form is placed in a high heat-resistant dish filled with boiling water and sent to the oven. Meat pâté is baked for an hour at one hundred and eighty degrees. After that, it is taken out of the oven, cooled and served.

Option with the addition of liver

It should be noted that the appetizer prepared according to this recipe has a rather delicate taste. To prepare such a pate, you need to check in advance if your refrigerator has everything you need. In this case, you should have at hand:

• Seven hundred grams of pork.
• A pound of beef.
• One hundred grams of bread crumb.
• One carrot and one onion.
• Two hundred grams of beef liver.
• A couple of potato tubers.
• Five peas of black pepper.

Salt, lavrushka and parsley root will be used as additional ingredients.

Algorithm of actions

The vegetables are washed, peeled and sent to a pot filled with water. Pre-prepared and cut meat is also placed there. When the liquid boils, add lavrushka, salt, parsley root and black peppercorns to it. Cover the meat with vegetables and leave to simmer over low heat for an hour. Then the onions and carrots are removed from the broth and the washed liver is added to it. All this is boiled for about an hour.

The finished meat is removed from the pan, cooled and ground in a meat grinder. Do the same with liver, vegetables and bread crumbs soaked in broth. The chopped ingredients are mixed in one bowl. After that, they are passed through a meat grinder three more times. Thanks to this, the meat pâté will acquire an incredibly delicate pasty consistency.

The finished snack is transferred to a hermetically sealed container and stored in the refrigerator for further storage. This pate is interesting in that it can not only be spread on bread, but also used as a filling for a variety of pies.

We all love to eat. This is such an obvious fact that even calling it out loud is somehow strange. Some people have a sweet tooth, others are meat eaters. But a person indifferent to food cannot be found in the whole wide world. This article will delight meat eaters, because its topic is how to make a delicious pate at home.

How to cook pate

In general, what is a pate? This is finely ground minced meat from any type of meat or meat offal. The pate can be:

• hepatic;
• beef;
• mushroom;
• pork;
• vegetable;
• with cream;
• with nuts and prunes;
• with onions and carrots;
• with different spices;
• cold;

In general, finding a paste that suits your taste requirements is not a problem. But more on that later.

And in the process of its preparation, nothing is just as difficult. The general principle of any pate:

1. Prepare meat (boil or fry).
2. Grind with a blender or food processor.
3. Add other ingredients - vegetables, cream, spices.
4. Stir.
5. Spread on bread.
6. Enjoy the finished meal.

Why is it so important to cook this dish yourself? First of all, you will be sure of its quality and naturalness. A self-prepared product will definitely not contain dyes, flavor enhancers and other chemical hazards.

Secondly, you can choose the perfect pate, the taste of which will appeal to you like nothing else. By the way, the pate can be used not only as a sandwich. It is well suited as a filling for tartlets, an addition to a side dish, someone even manages to cook pies with it.

Third, you can try a new dish. Have you ever eaten mushroom or vegetable pate? And after reading this article, learn how to cook it at home, than you can accidentally cause the envy of your girlfriends.

Liver pate: recipe

Let's start with perhaps the most common variety of this delicacy - liver pate. It has a bunch of different variations and it is difficult to remain indifferent to it. Due to the variety of recipes, this dish is suitable even for those who cannot stand liver.

Well, let's not delay. To prepare the classic liver pâté, you will need:

• liver 250-300 g;
• butter a little more than 100 g;
• 1 pc. medium sized onions and carrots;
• vegetable oil for frying;
• salt;
• spices.

It is worth noting that chicken liver is more tender and cooks faster than beef liver. But here, of course, it's a matter of taste.

How to prepare a liver delicacy:

1. Peel the vegetables. Grind.
2. Place a frying pan on the stove, add some oil and heat it up.
3. Fry the onions until translucent.
4. Add carrots and continue to fry.
5. Wash the liver, pat dry with a paper towel.
6. Preheat a clean skillet, put in the liver.
7. Roast the offal over a decent heat. Something between maximum and average.
8. Cooking time is about 7 minutes, remember to stir regularly. The degree of readiness can be determined as follows - cut a piece, if the blood does not ooze, then the dish is ready.
9. Grind the liver and vegetables using a blender, a food processor, or simply by passing them through a meat grinder.
10. Add softened butter and stir the mixture thoroughly.
11. Salt, add spices to taste. It goes well with allspice or white pepper, nutmeg, marjoram, thyme, sage or garlic.
12. Refrigerate for 20-10 minutes.
13. Bon Appetit!

Advice. If your household does not like the bright liver taste, you can try this trick. Remove all ducts and films from the pulp. Chop and soak in milk with a pinch of baking soda.

For those who do not want to constantly stand at the stove and stir, you can make a baked pate. To do this, put the liver and vegetables in an ovenproof dish, brush with lard and put in a hot oven. It is necessary to simmer until tender, about an hour. If possible, cover the form with a lid. Grind the finished products in any convenient way, add 2 boiled eggs, oil, salt and seasonings. Stir well.

Chicken pate: recipe

Why is it a delicacy, you ask, because you can buy pate in any store and literally for a penny? The question is reasonable, yes, today this product has become available to any wallet. And of course, the mass of 50 rubles per half a kilo is difficult to call a delicacy, it is unlikely to contain at least something of meat.

Previously, this dish was available only to aristocrats, due to its high cost. Because only meat is used for pate, offal - fresh and high quality. It's that simple.

So, chicken pate. We offer you a gentle variation of this dish - with cheese. Would need:

• chicken breast fillet 800 g;
• butter 150 g;
• hard cheese 200 g;
• onions 2 medium heads;
• salt, spices to taste.

The process of making chicken delicacy is simple:

1. The breast must be baked in the oven. Place in a lightly oiled baking dish. Place in a hot oven and bake for 15-20 minutes at 180 degrees.
2. Onions, peel and chop. Place it in a preheated skillet and fry for 7-10 minutes over medium heat, until light golden brown.
3. Pass the finished ingredients a couple of times through a meat grinder or grind with a blender.
4. Add mild butter, salt and seasoning. Stir well.
5. Serve the finished dish with herbs. If the pate seems a little dry to you, you can add broth, cream, or more butter. With the latter it will be fatter, but also tastier.

Beef pate: recipe

How to prepare a pate so that it becomes a table decoration, and not just a tasty mass? Try to roll a roll out of it. Now we'll tell you how.

For the pate roll you need:

• beef liver 600-800 g;
• a couple of onions and carrots;
• sunflower oil (5 tablespoons) and butter (50 g);
• lard 50 g;
• allspice and other spices;
• salt.

Here are some tips for pretreating your liver:

• only fresh liver makes a delicious dish;
• fresh liver has a rich dark color, without shades of green or yellow;
• there may be large yellow blotches - fat;
• to make the liver softer, soak it in milk for 1 hour;
• the easiest way to remove the film from the liver is to pour boiling water over it.

Cooking method:

1. Prepare the liver - wash, remove films and ducts.
2. Cut into small pieces.
3. Peel the onions and carrots, cut them and put them in a frying pan.
4. When the onion becomes translucent, add the chopped liver.
5. When the food is tender, add salt and spices.
6. Remove ingredients from heat, cool slightly. Add lard to them.
7. Scroll through a meat grinder with the finest nozzle a couple of times.
8. The mixture should be thick enough. If it seems a little thin, add a couple of tablespoons of flour.
9. You can improve the taste of the dish with cream, nuts, brandy, broccoli or cheese.
10. For a roll, you need to take a mat and wrap it with cling film. Instead of film, baking paper will do.
11. Spread the mixture onto the mat, tamping firmly. Layer thickness 5-7 mm.
12. Spread soft butter evenly over the pate, in a second layer.
13. Roll the pate gently, helping yourself with the mat.
14. Wrap it in plastic wrap and put it in the cold.
15. It is better to store the remnants of the pate in a film or an airtight container - the product is quickly weathered.

Chicken pate

We offer you a recipe for piquant chicken liver pate. Its unusualness lies in nuts and prunes.

So, you will need:

• a pound of chicken liver;
• 1 pc. onions and carrots;
• half a glass of walnuts;
• 100 g prunes, preferably smoked;
• butter and vegetable oil in a couple of spoons;
• salt, seasonings to taste.

This dish is prepared as follows:

1. Peel, cut, and put the vegetables in the pan. Fry in vegetable oil until golden brown.
2. Wash the liver and prunes, remove the films. Cut into small pieces.
3. Put to onions and carrots.
4. Add salt and spices. You can add 1 tsp. sugar, the taste will become more interesting.
5. Put the finished products in a plate, add crushed nuts on top.
6. Bring to a pate in any convenient way: blender, food processor, meat grinder.

Pork pate recipe

This dish can be prepared not only for the occasion, but can also be preserved in jars for the winter. This case is a little more troublesome, but worth it.

Ingredient List:

• pork head 15 kg;
• offal 2 kg;
• 10 pcs. onions and chicken eggs;
• frying oil;
• peppercorns and ground;
• bay leaf 10 pcs.;
• salt to taste.

The whole complexity of this dish lies in the heads. They need to be chosen correctly. Optimally for this, choose a head weighing about 5 kg. They have a sufficient combination of meat and lard. Larger heads contain too much grease, which will most likely have to be thrown away. Ask them to divide them into 6-8 parts in advance - it is quite difficult to do this at home.

A fresh head smells specific, but not offensive. Has no yellow or green tint. Product preparation:

1. If the carcass has bristles, burn it over the gas.
2. Fill the heads with warm water for an hour.
3. Carefully wipe off the carbon deposits with an iron brush, the skin should be almost white.
4. Fold in a large container, put on fire.
5. Pepper.
6. Cook for several hours over low heat, until the meat begins to lag behind the bones by itself.
7. The offal should also be boiled separately, with spices.
8. Separate the meat and lard.

How to cook pate for the winter:

1. Peel and chop the onions. Put to fry.
2. Chop meat, lard, and fried onions using kitchen appliances.
3. Add raw eggs. Stir well.
4. Place the dish in clean jars. You should not take a large container, liter and half liter is optimal.
5. Cover each jar with a piece of foil and place in a preheated oven.
6. Temperature 180 degrees.
7. After the delicacy boils, simmer for another 50-60 minutes.
8. Then tighten with sterilized tin lids.

Mushroom pate recipe

For mushroom gourmets, we offer a delicious caviar recipe. Or false pate. So, you will need:

• a pound of champignons;
• 100 g of crushed walnuts;
• butter, and for frying;
• processed cheese 1 pc;
• soy sauce tbsp;
• cognac a couple of spoons;
• thyme half a spoon;
• salt.

Cooking mushroom yummy is simple:

1. Peel the onion, put it in a preheated pan.
2. Add nuts.
3. As the onion becomes transparent, add the chopped mushrooms.
4. Cook until all the water has evaporated.
5. Remove from heat, let cool.
6. Grind the mixture in a food processor. Add cheese, sauce, spices and salt. Scroll again.
7. Refrigerate for 20-40 minutes and serve.

Vegetable pate

Delicious and light vegetable pate is perfect for a snack. It is prepared quickly and easily. To do this, you need:

• 1 pc. bell peppers, medium carrots and zucchini;
• salt and seasonings;
• vegetable oil for frying.

Cooking method:

1. Wash and peel vegetables.
2. Cut into cubes.
3. First put carrots in a hot pan, then pepper.
4. Add the courgette after 10 minutes.
5. Stir regularly and fry the vegetables for about 15 minutes.
6. Place the prepared vegetable mixture in a blender bowl and chop.
7. Salt, add spices. Stir.
8. Serve well with Borodino croutons. Cut the bread into slices and sauté in butter and garlic.