Alma Lach

Chart of Coatings for French-Fried Foods: No. 3

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Melted butter
  • Fine, dry bread crumbs

Method

Dip foods to be fried first in melted butter, then in crumbs. Shake off surplus crumbs and fry.