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Croutes Aux Ananas

Cut from a loaf stale sandwich bread six slices a half inch thick, then cut each slice in two-and-a-half-inch circles. Thoroughly mix in a bowl one fresh egg, two gills milk, one ounce fine sugar and a half teaspoon vanilla essence. Dip each piece of bread into the custard, two at a time. Heat one and a half tablespoons butter in a frying pan, place the slices of bread in pan and gently fry for three minutes on each side, or until a nice golden colour. Lift up with a skimmer, drain on a cloth, place on a hot dish and keep hot. Trim, peel and pick out the eyes of a medium pineapple, cut it in half and remove the stalk, then cut into thin slices. Place in a saucepan with a pint water, two ounces sugar, and a tablespoon Swiss kirschwasser. Boil for twenty-five minutes, drain, then cut into exceedingly small square pieces. Evenly divide the pieces over the six crusts, pour a teaspoon of kirsch into the liquor, lightly mix, pour the sauce over the crusts and serve.