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Chart of Coatings for French-Fried Foods: No. 3
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
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.
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