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These are the names given by the French to what English cooks call "sippets of fried bread." Cut bread in thin slices without crust, then in dice no larger than navy beans. If you drop them for a few seconds, into hot clarified butter, oil or lard and fry them light brown they are duchess crusts, if, instead, you put them in a pan in the oven and bake them brown like toast they are conde crusts. They are to eat in soup instead of crackers.