I am reading a book written for students of advanced cookery. I keep coming across the word 'flute' in the listed ingredients. Can anyone tell me what this is? It is not mentioned in the index or glossary.
Well, I'm glad it was not just me!
e.g. list of ingredients for onion soup:
Onions,butter,garlic,flour,brown stock,1/4 flute,grated cheese.
The method calls for the soup to be served with the flute and grated cheese. I did wonder if it was a type of bread or roll. Several other recipes call for a quantity of 'flute' but don't always mention it again in the method given.
Thanks coolJ and isaac. I have done searches of the two sites you recommend and am going to settle for no.5 - the bread or roll.
The book I am currently reading - for a textbook - is surprisingly inconsistent and I was driven by curiosity to try and solve at least this vague directive.