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GOLDEN BREAD

Choose bread which is elastic, but has no holes in it. Remove the crust and cut it in slices about one inch

thick, and from these slices cut little pieces about three inches long and about one inch wide. Trim them off

well, so they will not be ragged or uneven. Put these pieces into a bowl and throw on them some boiling

water, then remove them immediately and throw them into a big bowl of cold water. This operation should be

done quickly, so as to make the bread feel the impression of heat and cold, one directly after the other. Then

take the bread between the hands and gently squeeze out the water without breaking the pieces or deforming

them. Place them on a napkin to dry. Then dip them in egg which has been beaten up and seasoned with salt

and pepper. Allow the egg to soak well into the bread. Fifteen minutes before serving put a frying−pan on

with a quantity of lard, and as soon as the lard is lukewarm put in the pieces of bread, turn them as soon as

they harden a little on one side. The bread must fry very slowly, and should remain on the fire at least ten

minutes, so that the heat can penetrate gradually into the middle and make it light. This bread to be successful

should be hollow inside like a fritter when finished. When the bread has taken a good golden color, remove

from the lard, drain it on a napkin, add a little salt, and serve very hot.

 

 

 

 

 

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