"Crust in the style of the country." Bread slice hollowed out and filled with sautéed chopped vegetables and Parmesan cheese.

"Crust in the style of Poland." Crusts of fried bread, hollowed out and filled with chopped roast hare, chopped anchovies and yolks of hard boiled eggs, bound with sauce brune.

Crusts of fried bread, hollowed out and filled with a purée of tuna fish, garnished with prawns and caviar.

Crusts of fried bread, hollowed out and filled with chopped spinach, hard boiled eggs, anchovies and capers.

Crusts of fried bread, hollowed out and filled with anchovy butter, anchovies and hard boiled eggs, bound with tartare sauce, garnished with olives.

Crusts of fried bread, hollowed out and filled with curried rice mixed with chopped hard boiled eggs, prawns, chutney and parsley.

Anchovy toast

Crusts of fried bread hollowed out and filled with pâté de foie gras. They are served cold.

Toast or fried bread coated with melted cheese and ham topped with a fried egg.

A clear broth with vegetables from around boiled beef, served with crusts dried in the oven.