Slice 1½ loaves of French bread, each slice as thick as 1½ fingers. Or lay 12–18 fast day rusks in a deep dish. Pour on white wine and keep basting the rusks with the wine until they are thoroughly moistened. Then dip the rusks in fine sugar, arrange them on a platter, and dry them in the oven. To serve, pour on fresh wine and spread jam on each slice.
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