Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 187

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Cut the bread into thin slices, and stamp them out in whatever shape you like—rings, crosses, diamonds, &c. &c. Fry them in the same manner as the bread-crumbs, in clear boiling lard or clarified dripping, and drain them until thoroughly crisp before the fire. When variety is desired, fry some of a pale colour, and others of a darker hue.