Take off the crust of a long round French roll; cut the crumb in thin
slices, soak them in boiling milk, taking care they do not break; have
a dish ready with several eggs beaten up, and with a fish slice remove
the bread from the milk, letting the milk drain off, dip them into the
dish of eggs, and half fry them in fine salad oil, they must then
be again soaked in the milk and dipped the egg, and then fried of a
handsome light brown; while hot, pour over clarified sugar, flavored
with cinnamon and orange flower water.