Pain Perdu or Gilded Crust
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 431. The excerpt below is the record exactly as published.
PAIN PERDU OR GILDED CRUST Cut some slices one-half inch thick from a brioche or a stale loaf and dip them in cold sugared and vanilla-flavoured milk. Drain the slices ; dip them in some slightly-sugared beaten eggs, and place them in a frying-pan containing some very hot clarified butter. Brown them on both sides; drain them; sprinkle them with vanilla sugar
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