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Dresden Patties

Take I long loaf of stale baker's bread fully two days old. Trim off all crust, then cut in slices fully two inches thick.

With a medium-sized cutter stamp out as many round pieces as will be needed. Beat 2 eggs, add a pinch of salt and I pint of milk. Stand the rounds in a deep dish and pour this raw custard over and around them. Let stand until they have soaked as fully as possible without danger of breaking, then lift out carefully and drain for fifteen minutes. Beat I egg just enough to break the stringiness. Dip each pattie in this, then roll in fine dry bread crumbs. Have ready a kettle partly filled with smoking hot fat.

Carefully put in 1 or 2 at a time and fry quickly golden brown. Lift out, drain for a moment on soft paper; then with a sharp pointed knife cut a circle in the top of each and lift it out, leaving a border an inch all around. With a spoon dig out the greater part of the soft center. These pattie cases may be filled with meat or fish cut fine and heated in a very thick sauce.