Fried Crumbs

Ingredients

• most of the crumbs should be so coarse
• two level tablespoonfuls of butter

Method

1. 1

   Dry pieces of bread until they crumble.

2. 2

   Crush lightly with a rolling-pin, then measure the coarse crumbs.

3. 3

   For each cupful, heat two tablespoons of butter in a frying pan, add the crumbs, and stir constantly until brown and crisp.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 467. The excerpt below is the record exactly as published.

Fried crumbs are used with small and large birds and with some kinds of soup. To prepare them, dry pieces of bread until they will crumble between the fingers. Place the bread on a board, and crush lightly with a rolling-pin. Most of the crumbs should be so coarse that they will not pass through a flour-sieve. Put all in a sieve, and shake the fine ones through (they may be saved for breading or for a bread sauce). Measure the coarse crumbs, and for each cupful put into a frying-pan two level table-spoonfuls of butte

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