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Dresden Patties

For these patties, take off the outer crust of a stale French roll, divide the crumb into slices, and then into rounds, with a tin cutter. Make the slices sufficiently thick to allow of the middle being scooped out. Dip the croustades into milk, drain well, smear with egg, and cover with fine bread-raspings fried in butter to a pale brown colour. They are then filled with a compote of fruit, or they may be made savoury and filled with minced fowl, ham, and tongue, or with oysters, mushrooms, etc. Time to fry, five minutes.