Bread Roulettes

Ingredients

• I cup stale bread crumbs
• J cup milk
• I egg
• Dash salt
• I teaspoon parsley

Method

1. 1

   Soak the bread crumbs in the milk.

2. 2

   Mix with the egg and seasonings.

3. 3

   Form into tiny balls, flour, egg, crumb and fry in hot fat.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 8. The excerpt below is the record exactly as published.

BREAD ROULETTES I cup stale bread crumbs J cup milk 1 e gg Dash salt I teaspoon parsley Soak the bread crumbs in the milk. Mix with the egg and seasonings. Form into tiny balls, flour, egg, crumb and fry in hot fat. BREAD SAUCE J cup stale bread crumbs li cups scalded milk 1 tablespoon butter Pepper and salt £ cup browned crumbs Pour the hot milk over the stale crumbs and cook in a double boiler for twenty minutes. Add the butter, pepper and salt. Put a tablespoon of butter in an omelet pan and in it brown one-half cup of dry crumbs. Pour the sauce about game, timbales or anything you wish to serve with it, and on the top sprinkle browned hot crumbs. MOCK BISQUE SOUP I J cups canned tomatoes 2 teaspoons sugar Half an onion 6 cloves Sprig parsley i£ teaspoons soda Made Palatable i7 Quarter bay leaf J cup stale bread crumbs 4 cups milk i teaspoon salt J teaspoon pepper 5 tablespoons butter Scald the milk with the bread crumbs, onion, pars- ley, cloves and bay leaf, and rub through a sieve. Cook the tomatoes with the butter for fifteen minutes, add the soda and rub through a sieve. Reheat the bread and milk to the boiling point. Add the tomatoes. Season with salt, pepper and butter and pour into a tureen. ENGLISH MONKEY 1 cup stale bread crumbs i cup milk • i tablespoon butter i cup grated cheese i egg

Cook this with the app: pantry check, scaling, and the assistant.