Fried Bread for Garnishing

History

"Fried Bread for Garnishing" is a receipt from Eliza Acton's English cookery book Modern Cookery for Private Families, first published by Longmans in 1845. Acton directs the cook to cut the crumb of a stale loaf into slices a quarter of an inch thick, form them into diamonds or half-diamonds (or other shapes cut with a paste-cutter), fry them in fresh butter — some to a very pale brown and others to a deeper colour — dry them well, and place them alternately round the dish to be garnished; when wanted for ornament only, they can be made to adhere to the edge of the dish with a little flour and white of egg brushed over the side that rests against it, left to dry before serving. In the book the receipt sits among Acton's garnishing preparations, immediately after "Fried Bread-Crumbs". Beyond what the book itself records, the sources consulted here do not document who ate this garnish, how far back the technique reaches, or that it carried any social or class meaning.

Ingredients

• 1 loaf stale bread
• fresh butter
• flour
• white of egg

Instructions

1. Cut the crumb of a stale loaf into slices a quarter of an inch thick.
2. Form the slices into diamonds, half diamonds, or any shape you prefer using a paste-cutter or knife.
3. Fry the bread shapes in fresh butter, cooking some to a very pale brown and others to a deeper colour.
4. Dry them well on absorbent paper.
5. Arrange them alternately around the dish to be garnished.
6. If they are required for ornament only and must adhere to the edge of the dish, brush the side that will touch the dish with a mixture of a little flour and white of egg.
7. Allow the egg and flour to dry before serving.