A slice of cold salmon or. halibut may be sprinkled
with a marinade, and allowed to stand several hours in a
cold place. It should be placed on a large flat dish, and
masked with Mayonnaise. Arrange a circle of the heart
leaves of lettuce around it. Put the yolk of an egg and
the white and chopped beet in alternate leaves.
Fried Bread.
Fried bread is used as a garnish for soups, and with
various entrees. When used for soup, it is cut into
small squares. If for a garnish for meat or fish, it is
cut into rounds and triangles. The bread must be stale
and free of crust. It should be fried in lard or clari-
fied butter. If the bread is to be in rounds, cut it in
slices about one-third of an inch thick; with a round
pattie-cutter stamp out as many rounds as you wish. Or,
if the shape is to be triangular, cut the slices the same
thickness, then cut into squares, and cut the squares in
two diagonally.
GARNISHES. 443
To Fry in Lard. — Have the fat so hot that a blue
smoke rises from the centre. Put the bread in a frying-
basket, and lower it into the fat. When the bread is a
golden brown (which it should be in about one minute),
take the basket from the fat, and drain the bread on
brown paper.
To Fry in Butter. — Put half a cupful of clarified
butter in a large frying-pan, and heat it slowly until it
begins to smoke. Put in as much bread as will cover
the bottom of the pan. Brown on one side, and then
turn and brown on the other. Drain on paper. Be care-
ful not to scorch the butter.
Fried Boston Brown Bread.
Cut the bread in thin slices✪ Fried Boston Brown Bread, and, putting it into the
fry ing-basket, plunge into boiling fat. After cooking
for one minute, drain on brown paper.
Crisped Bread for Soups or Garnishes.
Cut stale bread in thin slices, and butter one side of
each slice.✪ Crisped Bread for Soups or Garnishes Cut the slices into whatever shape you fancy.
Put the bread, buttered side up, in a shallow tin pan,
place the pan in a hot oven, and cook until the bread is
a rich brown. It will take about five minutes. Be care-
ful that the bread does not burn. This bread is used
for soups and garnishes the same as fried bread.
Crisped Crackers.
Dip small fancy crackers in cold water. Take them
out and butter them on one side.✪ Crisped Crackers Spread them in a
shallow pan, the buttered side up, and brown them in a
hot oven. Boston butter crackers may be split and
treated in the same manner.
Crisped crackers are nice to serve with oyster soups
and stews; also with fish and clam chowders.
444 MISS PARLOA'S KITCHEN COMPANION.
Toasted Bread for a Garnish.
Stale bread may be cut in thin slices,✪ Toasted Bread for a Garnish toasted very
brown, and then cut in any form desired. Use the same
as the fried or crisped bread.
Royal Custard, for Soup. ✪ Royal Custard for Soup
Page 231 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A slice of cold salmon or. halibut may be sprinkled with a marinade, and allowed to stand several hours in a cold place. It should be placed on a large flat dish, and masked with Mayonnaise. Arrange a circle of the heart leaves of lettuce around it. Put the yolk of an egg and the white and chopped beet in alternate leaves.
Fried Bread.
Fried bread is used as a garnish for soups, and with various entrees. When used for soup, it is cut into small squares. If for a garnish for meat or fish, it is cut into rounds and triangles. The bread must be stale and free of crust. It should be fried in lard or clarified butter. If the bread is to be in rounds, cut it in slices about one-third of an inch thick; with a round pattie-cutter stamp out as many rounds as you wish. Or, if the shape is to be triangular, cut the slices the same thickness, then cut into squares, and cut the squares in two diagonally.
To Fry in Lard. — Have the fat so hot that a blue smoke rises from the centre. Put the bread in a frying-basket, and lower it into the fat. When the bread is a golden brown (which it should be in about one minute), take the basket from the fat, and drain the bread on brown paper.
To Fry in Butter. — Put half a cupful of clarified butter in a large frying-pan, and heat it slowly until it begins to smoke. Put in as much bread as will cover the bottom of the pan. Brown on one side, and then turn and brown on the other. Drain on paper. Be careful not to scorch the butter.
Fried Boston Brown Bread.
Cut the bread in thin slices, and, putting it into the fry ing-basket, plunge into boiling fat. After cooking for one minute, drain on brown paper.
Crisped Bread for Soups or Garnishes.
Cut stale bread in thin slices, and butter one side of each slice. Cut the slices into whatever shape you fancy. Put the bread, buttered side up, in a shallow tin pan, place the pan in a hot oven, and cook until the bread is a rich brown. It will take about five minutes. Be careful that the bread does not burn. This bread is used for soups and garnishes the same as fried bread.
Crisped Crackers.
Dip small fancy crackers in cold water. Take them out and butter them on one side. Spread them in a shallow pan, the buttered side up, and brown them in a hot oven. Boston butter crackers may be split and treated in the same manner.
Crisped crackers are nice to serve with oyster soups and stews; also with fish and clam chowders.
Toasted Bread for a Garnish.
Stale bread may be cut in thin slices, toasted very brown, and then cut in any form desired. Use the same as the fried or crisped bread.
Royal Custard, for Soup.
Records on this page
Fried Boston Brown BreadFried BreadCrisped Bread for Soups or GarnishesCrisped CrackersToasted Bread for a GarnishRoyal Custard for Soup