Fried Bread-Crumbs

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Grate lightly into very fine crumbs four ounces of stale bread, and shake them through a cullender; without rubbing or touching them with the hands.
  2. Dissolve two ounces of fresh butter in a frying-pan, throw in the crumbs, and stir them constantly over a moderate fire, until they are all of a clear golden colour.
  3. Lift them out with a skimmer, spread them on a soft cloth, or upon white blotting paper, laid upon a sieve reversed, and dry them before the fire.
  4. They may be more delicately prepared by browning them in a gentle oven without the addition of butter.
Original Text
FRIED BREAD-CRUMBS. Grate lightly into very fine crumbs four ounces of stale bread, and shake them through a cullender;[59] without rubbing or touching them with the hands. Dissolve two ounces of fresh butter in a frying-pan, throw in the crumbs, and stir them constantly over a moderate fire, until they are all of a clear golden colour; lift them out with a skimmer, spread them on a soft cloth, or upon white blotting paper, laid upon a sieve reversed, and dry them before the fire. They may be more delicately prepared by browning them in a gentle oven without the addition of butter. 59.  This is not necessary when they are lightly and finely grated of uniform size. Bread, 4 oz.; butter, 2 oz.
Notes
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