melba toast, created by the master chef Auguste Escoffier. He (re)named it after Dame Nellie Melba the great opera singer of the time, the same person he named his Peach Melba after. Originally however he named it "Toast Marie" for the wife of his business partner Cesar Ritz.
an enduring classic, who's popularity on menus has waned somewhat now but still one of the best items to serve with pates, mousses, cheese, a nice soup or with dips
when I was training, commis chefs like myself or a waiter would spend hours making melba toast ready for service
- lightly toast slices of bread
- trim off the crusts and slice horizontantly to obtain two ultra thin slices
- place cut side down on a work bench or chopping board and lightly rub in a circular motion to remove the doughy crumb
- place untoasted side up on a tray and place under the grill (or salamander as us chef's call it), ensuring it is as far away from the heat source as possible
- as this side gently toasts it will commence to curl into all sorts of interesting shapes
- remove and allow to cool
chef notes
melba toast may be kept overnight in an airtight container
