Viennoise with tarragon and curry

Gratineeing with flavour! This technique is a great way to add that little extra touch to meat and fish dishes in the way of flavour and texture. In principle, this is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In France it is called 'viennoise' and possible flavourings include green herbs, truffles, Parmesan cheese, and spices. Croûtes are particularly easy to prepare because they can be processed straight from the freezer. This viennoise is particularly delicious with meats such as lamb or pork.

Recipe makes 500 grams.