Fried Bread-Crumbs

Ingredients

• three ounces of fresh bread-crumbs
• half an ounce of butter

Method

1. 1

   Fry the breadcrumbs in butter over the fire until light brown, stirring continually.

2. 2

   Drain on a sieve before serving.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 362. The excerpt below is the record exactly as published.

fried bread-crumbs (No. 1237), and serve with gravy and bread sauce (No. 235). 426 THE NEW CENTUBY COOKEBY BOOK 1233. Lievre farci , etouffe ( Stuffed Hare, braised).- — 1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg, 2 oz. bread-crumbs, \ dessertspoonful of aromatic seasoning, 1 teaspoonful chopped parsley, 1 of chopped chives , 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet of herbs, 2 glasses red roine, 1 gill brown stock, 4 pint brown sauce, larding -bacon, 4 oz. lean bacon, pepper and salt. Skin, draw, wash, and wipe the hare ; cut out some of the fleshy parts from the sides or underneath, where it will show least, clean and wash the liver and heart ; chop these and the flesh cut out very finely, chop likewise the cooked game or poultry, previously freed from skin, bone, and gristle, also the mushrooms ; peel and chop the shallots. Put the chopped ingredients in a basin, add the bread- crumbs, aromatic seasoning, parsley, and chives ; mix well and moisten with the egg. Stuff the hare with this, and truss and skewer it. Lard the breast and sides with strips of larding-bacon, cut the lean bacon, carrot, and onion into slices and put into a saute- pan or braisiere, add the cloves and bouquet garni. Place the hare in the pan, moisten with the wine and stock, cover with buttered paper, and braise in a moderately-heated oven for two hours ; baste occasionally. During the last half-hour add the sauce, previously heated. Take out the hare, remove the skewers and string and put on a hot dish, strain the sauce into a stewpan, skim off the fat, season with pepper and salt to taste, let simmer for a few minutes. Pour the sauce over the hare, or, if preferred, serve it separately in a sauce-boat. A garniture of quenelles godiveau (No. 401) and mushroom-heads and truffles dressed in groups round the dish will improve the dish, especially if served as a remove. 1234. JBecasses aux Huitves — One brace of woodcocks, 18 oysters, 3 yolks of eggs, 2 oz. bread-crumbs, 1 oz. butter, ^ gill cream, lemon-juice, pepper and salt, mace, ■§• pint demi-glace (No. 237). Pick, draw, and wipe the woodcocks, beard the oysters, and cut them into quarters. Mix the bread-crumbs with the egg-yolks, the cream, and butter, add a few drops of lemon-juice, a pinch of ground mace, and pepper and salt to taste; mix with the oysters and stuff the birds with this ; sew up and truss for roasting. Put the birds in a roasting-tin with a little dripping and bake in a quick oven from thirty to forty minutes ; baste occasionally. When done untruss, dish up on two pieces of toasted bread, and serve with demi-glace sauce. 1235. JPerdreaux rdtis d V JEspagnole (Boast Partridge, Spanish Style). — Procure a pair of partridges ready trussed for roasting. Put two well-wiped Gorgona anchovies into the body of each bird. Line a small roasting-tin with a few rashers of bacon, put a layer of sliced tomatoes on top, place in the partridges. Add sufficient salt and pepper to season, also a few sprigs of parsley, baste well with oiled butter, and roast in the oven for a good half- REMOVES AND ROASTS 42T hour. Baste occasionally. When done take out the birds, untruss, dish up on a hot dish, skim off the fat from the gravy. Add a teaspoonful of soy to colour it ; also a gill of good stock. Boil up and cook for a few minutes, then strain over the birds and serve. 1236. Perdreaax d la Crapaudine ( Partridge , Crapaudine Style). — Fresh-killed partridges are best for this dish. Pluck, singe, and draw the birds ; split each bird down the back, spread open, wipe the inside, flatten with a cutlet-bat, and skewer them so as to keep flat. Brush over well with sweet salad oil, season with salt and pepper, dip in fresh bread-crumbs, sprinkle over some more oil, place them on a gridiron previously cleaned and rubbed with a piece of fat bacon. Grill on a brisk fire at first and finish over a slow fire ; they will take from twenty to twenty- five minutes, according to the size of the birds. Remove the skewers. Dress the partridges on a hot dish pyramid fashion, and send to table accompanied with a boat of remoulade sauce (No. 285). Great care must be bestowed on the grilling, so as not to let them brown ; the birds should be of a light brown colour. 1237. Fried Bread-Crumbs. — Put three ounces of fresh bread-crumbs in a frying-pan with about half an ounce of butter

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