Fried Bread for Garnishing


Cut the crumb of a stale loaf in slices a quarter of an inch thick; fire them into diamonds or half diamonds, or shape them with a paste-cutter in any another way; fry them in fresh butter, some of a very pale brown and others a deeper colour; dry them well, and place them alternately round the dish that is to be garnished. They may be made to adhere to the edge of the dish when they are required for ornament only, by means of a little flour and white of egg brushed over the side which is placed on it: this must be allowed to dry before they are served.

For Sweet-Pudding Sauces.