To Bread with Bread Crumbs, English, Flour, Milanese Crackers and Deviled

Bread Crumbs.—We generally bread crumb all substances that are to be broiled or fried; if for broiling, they must first be coated with oil or melted butter, then laid in bread crumbs, or white breading, or else in bread raspings, or brown crumbs as explained below.

For substances to be fried, such as croquettes, roll them first in white bread crumbs, then dip them in beaten eggs strained through a Chinese strainer, or else put four eggs in a bowl with salt, pepper, a tablespoonful of oil, the same quantity of water, and strain all through a strainer.

Drain quickly and roll them again in white bread crumbs, and smooth the surfaces either by rolling them on a table or else use the blade of a knife.

To Bread Crumb, English Style.—Use only the yolk of the eggs instead of whole ones, mixing for each ten yolks, ten ounces of melted butter.

White Bread Crumb.—Is used for breading meats, fish and all substances to be fried; this breading is prepared with slightly stale bread, cutting off the crusts, and grating or rubbing the crumbs in a cloth, then passing it through a sieve (Fig. 95.), it must be kept in a cool, dry place, spreading it out and stirring at times.

Brown Bread Crumbs.—Is prepared with white bread dried in a heater and slightly browned in a very slack oven and afterward pounded and sifted through a sieve (Fig. 95).

To Bread with Flour.—Dip the articles such as fish, etc., in seasoned milk, then roll them in flour. For egg-plant, roll them merely in flour, omitting the milk.

To Bread Crumb a la Milanaise.—Mix bread crumbs and grated parmesan cheese, half and half; dip the substances to be breaded, in melted butter, then lay them in the cheese and bread-crumb mixture, equalizing well the crumbs with the blade of a knife.

To Bread with Powdered Crackers.—Dip the substance in beaten egg and its equal quantity of milk and then roll them in powdered crackers.

To Bread a la Diable (deviled).—Season first the substances, then coat them over with mustard and dip them in beaten eggs and roll them lastly in bread-crumbs.