triangular pieces of toast, often without the crust, used as the base of hors d'oeuvres and canapés
Cook five minutes, serve with toast points on a pretty platter.
Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in Meat, Part 2.
Serve with small squares of fried bread or with toast points.
Drain, pour over Brown Sauce, and serve with a garnish of toast points or croutons.
Pour over fowl, and garnish with toast points or small, thin baking powder biscuit.
Arrange the eggs on rounds of toasted bread, pour over a tomato sauce made as follows, and garnish with toast points.
Arrange slices overlapping one another lengthwise of platter, pour around sauce, and garnish with toast points.