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CROUTONS

(Garnishes And Dumplings For Soup) - (The International Jewish Cook Book)







Cut stale bread into cubes, place in pan and brown in the oven; or
butter the bread, cut into cubes and then brown the same way. Fry small
cubes of stale bread in deep hot fat until brown or fry them in a little
butter or fat in a hot spider until brown.
PFÄRVEL OR GRATED EGG FOR SOUP
Into the yolk of one egg stir enough flour until it is too stiff to
work. Grate on coarse grater, and spread on board to dry. After soup is
strained, put in and boil ten minutes before serving.

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CROUTONS AND CRUMBS

Still another way is to make croutons. Cut stale bread into small
pieces, size of dice, brown in hot oven and serve with soup instead of
serving crackers. Small pieces of bread that cannot be used otherwise
should be spread over a large pan, placed in a moderate oven and dried
until crisp. They may then be easily rolled fine with a rolling-pin or
run through the food chopper and then sifted, put in a jar, stood in a
dry place until wanted, but not in an air-tight jar. Tie a piece of
cheese-cloth over the top of jar. These crumbs may be used for
crumbing eggplant, oysters, veal cutlets or croquettes. All should be
dipped in beaten white of eggs and then in the crumbs, seasoned with
salt and pepper, then floated in a pan of hot fat composed of 2/3 lard
and 1/3 suet. All except veal cutlets. They should be crumbed, not
floated in deep fat, but fried slowly in a couple tablespoonfuls of
butter and lard.
Also fry fish in a pan of hot fat. Shad is particularly fine, prepared
in this manner (when not baked). Cut in small pieces, which when
breaded are floated in hot fat. If the fat is the right temperature
when the fish is put in, it absorbs less fat than when fried in a
small quantity of lard and butter.

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No. 129. Croutons alla Principesca

Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game,
Velute sauce, stock, eggs, butter.
Fry a bit of bread in butter till it is a light brown colour, then
cut it into heart-shaped pieces. Prepare a ragout with bits of
tongue, sweetbread, fowl or game, truffles, two or three spoonsful
of well-reduced Velute sauce (No. 2), and two or three of reduced
gravy. Put a spoonful of the ragout in each crouton, and over it a
layer of fowl forcemeat half an inch thick; trim the edges neatly,
glaze them with the yolk of eggs beaten up, and put them in a
buttered fireproof dish in the oven for twenty minutes. Then glaze
them with reduced stock and serve hot.
For a maigre dish use fish for the ragout and forcemeat.

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No. 130. Croutons alla Romana

Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs,
cream, stock, butter, flour, eggs.
Cut a bit of crumb of bread into round or square shapes, and on
each put a spoonful of fowl or rabbit forcemeat, a little chopped
tongue, and a slight flavouring of chopped herbs; cover with a
slice of bread the same shape as the underneath piece, put them in
a buttered fireproof dish, and moisten them well with cream,
butter, and stock. Cook until all the liquor is absorbed, but turn
them over so that both sides may be well cooked, then flour and dip
them into beaten-up eggs; fry them a good colour and serve very
hot.
For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.
Fowl, Duck, Game, Hare, Rabbit, &c.

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Croutons

Croutons, or fried bread crumbs for soups, are prepared in this

way:--Cut slices of stale home-made bread half an inch thick, trim off

all crust and cut each slice into squares; fry these in very hot fat;

drain them on a clean napkin, and add six or eight to each portion of

soup.

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Croutons Alla Principesca

Ingredients: Croutons, tongue, sweetbread, truffles, fowl or game,

Velute sauce, stock, eggs, butter.



Fry a bit of bread in butter till it is a light brown colour, then

cut it into heart-shaped pieces. Prepare a ragout with bits of

tongue, sweetbread, fowl or game, truffles, two or three spoonsful of

well-reduced Velute sauce (No. 2), and two or three of reduced gravy.

Put a spoonful of the ragout in each crouton, and over it a layer of

fowl forcemeat half an inch thick; trim the edges neatly, glaze them

with the yolk of eggs beaten up, and put them in a buttered fireproof

dish in the oven for twenty minutes. Then glaze them with reduced stock

and serve hot.



For a maigre dish use fish for the ragout and forcemeat.

Other Recipes


Croutons Alla Romana

Ingredients: Bread, fowl forcemeat, tongue, truffles, herbs, cream,

stock, butter, flour, eggs.



Cut a bit of crumb of bread into round or square shapes, and on each put

a spoonful of fowl or rabbit forcemeat, a little chopped tongue, and a

slight flavouring of chopped herbs; cover with a slice of bread the same

shape as the underneath piece, put them in a buttered fireproof dish,

and moisten them well with cream, butter, and stock. Cook until all the

liquor is absorbed, but turn them over so that both sides may be well

cooked, then flour and dip them into beaten-up eggs; fry them a good

colour and serve very hot.



For a maigre dish use forcemeat of fish or lobster, and more cream

instead of stock.









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