Beurre Frit

Method

Cut ¼ pound frozen butter into 6 large pats. Dip each pat in flour and then in slightly beaten egg white. Roll in fine dry bread crumbs. Dip again in egg white and crumbs. Refrigerate until ready to fry.

At the moment of serving, French-fry in vegetable oil heated to 390 degrees. Done when brown. Serve on poached fish or boiled vegetables. This is a nice way to serve melted butter—encased in a crust.

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