Imperial Rings

Ingredients

• stale bread
• melted butter
• salt
• paprika

Method

1. 1

   Cut stale bread into slices, stamp out circles, brush with butter, sprinkle with salt and paprika, and brown in the oven.

2. 2

   Serve overlapping on a plate.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 45. The excerpt below is the record exactly as published.

Imperial Rings Stuffed Hearts with Vegetables Potato Puff ,^ Cabbage Salad Raspberry Whip — White Nut Cake Iced Coffee ^ ^ WATERMELON WITH SHERRY SAUCE Scoop balls out of the center of watermelon using French potato cutter. Pour over Sherry Sauce and place them carefully in a freezer, packed in salt and ice, let stand until thoroughly chilled (about one and a half hours). Serve with Sherry Sauce in tall champagne glasses. SHERRY SAUCE Cook one cup sugar with one-fourth cup of water three minutes. Cool slightly and add one-half cup Sherry, three tablespoons Sloe gin and a sprinkle of salt. Chill and pour over watermelon balls. CONSOMMfi PRINTANIERE To one quart of Chicken Consomme add one tablespoon each of cooked carrot and turnip, cut in small fancy shapes (using French vegetable cutter for this purpose), small peas, French beans and asparagus tips. Heat these vegetables in a small quantity of hot consomme; drain, place them in hot soup tureen and pour over boil- ing consomme. IMPERIAL RINGS Cut stale bread in one-third inch slices. Stamp out circles three inches in diameter; with a smaller cutter (size of top of pepper shaker) •^"^^ S2 Sunday Dinners loi Fourth Sunday cut out center, leaving rings about one-third inch wide. Brush with melted butter, sprinkle lightly with salt and paprika

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