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Melba toast is said to have been created in 1897 by renowned chef Auguste Escoffier for the famous opera singer Dame Nellie Melba. It is alleged that he created the recipe when she was ill (while Escoffier was chef at the Ritz where Dame Melba lived). Peach Melba is also named for her.
The toast is thinly sliced white bread that has been toasted until it is very crisp. It is widely available now and mostly served with hors d'oeuvres. The dryness of the toast makes it perfect as a breading for recipes, such as Oven Fried Fish, that are normally deep fried (see also Oven Fried Chicken). It should be ground in a food processor or blender until it is coarse crumbs with rice sized chunks remaining.
3 pieces melba toast = 50 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 11g carbohydrates, 90mg sodium, 0mg cholesterol