Thursday, September 9, 2010

Cookbook Stand FRIED BREAD

Cookbook Stand
FRIED BREAD WITH
ANCHOVIES
Allow one or one and a half slices of bread per person; cut the slices about half an
inch in thickness, remove the crusts and cut in two, lengthways. To each strip
of bread allow a little BEL PAESE and half an anchovy and for the whole dish
allow one or two eggs depending on the quantity of bread to be prepared. You
will need also pepper and salt for seasoning, flour and oil for frying. Cookbook Stand
On half the number of strips of bread spread a layer of BEL PAESE, and on
that lay half an anchovy cut into small pieces. Season with pepper, and cover with
the second slice.
Heat the oil in a pan, and meanwhile dip the sandwiches first of all in water
or a little milk, then in flour and finally in beaten egg, and fry quickly, first on one
side and then on the other until golden brown. Serve very hot. Cookbook Stand
PANDORATO ALLA CREMA D I
FORMAGGIO
Fried bread with cheese cream
TO SERVE 4
6 slices of bread, half an inch in thickness, with crusts removed
and cut in two lengthways
lb. Gruyere cheese I
pint milk, or a little
more
a walnut of butter 2
eggs, separated
Whip the whites of eggs. Having prepared the strips of bread, dip them first in
water or a little milk, then in flour, then in the whipped egg whites; fry them in hot
olive oil and when golden brown, lay in a flat fireproof dish and cover with the
following cheese cream:
CHEES E CREAM FOR
PANDORATO ALLA CREMA D I
FORMAGGIO
Cut the cheese in small pieces and place in a basin, and cover
with the milk and leave for quite an hour, by the end of which
time the cheese will have softened. Place it in a double boiler,
add the beaten egg yolks and stir with a wooden spoon until the
whole is mixed well and has become a thick cream. Remove
from the fire and stir in a knob of butter the size of a walnut.
Spread this cream over the slices of fried bread and serve hot,
garnished with sprigs of parsley.
CROSTINI ALLA NAPOLITANA
For each person allow two slices of bread, half an inch thick,
with crusts removed and cut in two lengthways, and for each
slice of bread allow one anchovy, a little BEL PAESE and half
a tomato skinned and with the seeds removed. Allow a little
oregano and pepper for seasoning.
Fry the pieces of bread in hot oil on one side only, then arrange
in a single layer in a greased flat fireproof dish, fried side
uppermost. On each slice spread a layer of BEL PAESE, half
an anchovy cut small and a thin slice or two of tomato, and
finally sprinkle with oregano and black pepper and a few drops
of olive oil.
Cook in a hot oven for ten minutes to allow the cheese to
melt. Serve very hot.My cookbook stand.