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Consomme Diablotins

  • Yield: 4 servings


  • 1 quart Chicken consomme
  • 3 tablespoons tapioca flour
  • 8 (1/4-inch thick) slices French bread
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmigiano Reggiano


  • Preheat the oven to 350ºF.
  • Bring the chicken consomme to a simmer. Sprinkle the tapioca flour into the consomme and simmer for 20 minutes. Strain. Lay the bread slice out onto a baking sheet. Brush the bread with olive oil and top with the parmesan cheese. Place in the oven and bake until golden brown, about 10 minutes.
  • Serve the consomme with 2 of the cheese croutes on top.