Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 94

Put slices of stale bread in a slow oven till they are perfectly dried up. Break them in pieces and reduce them to coarse powder with a rolling pin; sift them, and they are ready for use.

Bread-crumbs are better than cracker-crumbs; the latter, when reduced to powder, are too floury, and besides, there is always stale bread enough in a kitchen to make crumbs.

The above crumbs are rather brown.

White crumbs.—Cut in rather large dice the soft part of stale bread, put the pieces in a new and coarse towel, rub between the hands so as to reduce the pieces of bread to crumbs; pass through a colander or through a sieve, according to need, coarse or fine, and use.