large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_25
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
It is a good plan to keep a supply of _panure_ or dried bread crumbs always ready. Cut any slices of baker's bread, dry them in a cool oven so that they remain quite colorless, or they will not do for the purpose. IT IS A GOOD PLAN TO KEEP A SUPPLY OF PANIURE OR DRIED BREAD CRUMBS ALWAYS READY CUT ANY SLICES OF BAKER'S BREAD DRY THEM IN A COOL OVEN SO THAT THEY REMAIN QUITE COLOURLESS OR THEY WILL NOT DO FOR THE PURPOSE
ose when the fat bubbles and boils in the pan that it is quite hot; it is far from being so. Others again are so much nearer the truth that they know it must become _silent_, that is, boil and cease to boil, before it is ready, but even that is not enough; it must be silent some time, smoke, and appear to be on the point of burning, then drop a bit of bread in; if it crisps and takes color directly, quickly put in your articles. These articles, whether cutlets or fish, must have been carefully prepared, or herein may lie the second cause of failure. Any cookery book will give you directions how to crumb, follow them; but what some do not tell you is, that your bread-crumbs should be _finely sifted_; every coarse crumb is liable to drop off and bring with it a good deal of the surrounding surface. I also follow the French plan in using the egg, and mix with it oil and water in the proportion of three eggs, one tablespoonful of oil, one of water, and a little salt, beat together and use.  NOT BEEN FINE AND EVEN MANY SUPPOSE WHEN THE FAT BUBBLES AND BOILS IN THE PAN THAT IT IS QUITE HOT IT IS FAR FROM BEING SO OTHERS AGAIN ARE SO MUCH NEAR THE TRUTH THAT THEY KNOW IT MUST BECOME SILENT THAT IS BOIL AND CEASE TO BOIL BEFORE IT IS READY BUT EVEN THAT IS NOT ENOUGH IT MUST BE SILENT SOME TIME SMOKE AND APPEAR TO BE ON THE POINT OF BURNING THEN DROP A BIT OF BREAD IN IF IT CRISPS AND TAKES COLOR DIRECTLY QUICKLY PUT IN YOUR ARTICLES THESE ARTICLES WHETHER CUTLETS OR FISH MUST HAVE BEEN CAREFULLY PREPARED OR HEREIN MAY LIE THE SECOND CAUSE OF FAILURE ANY COOKERY BOOK WILL GIVE YOU DIRECTIONS HOW TO CRUMB FOLLOW THEM BUT WHAT SOME DO NOT TELL YOU IS THAT YOUR BREAD CRUMBS SHOULD BE FINELY SIFTED EVERY COARSE CRUMB IS LIABLE TO DROP OFF AND BRING WITH IT A GOOD DEAL OF THE SURROUNDING SURFACE I ALSO FOLLOW THE FRENCH PLAN IN USING THE EGG AND MIX WITH IT OIL AND WATER IN THE PROPORTIONS OF THREE EGGS ONE TABLESPOONFUL OF OIL ONE OF WATER AND A LITTLE SALT BEAT TOGETHER AND USE
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