Jennifer McLagans Toast Soup

Ingredients

• 1 3/4 ounces bacon (about 1 thick slice)
• 2 cups chicken or veal stock, preferably homemade
• 5 1/4 ounces sourdough bread, about three 1-inch slices
• 1 cup hot milk
• 1 tablespoon Dijon mustard
• 1 tablespoon vinegar from a jar of cornichons
• sea salt and freshly ground black pepper
• 1 1/2 ounces butter, cut into 6 pieces

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