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The best type of bread for this dish is mold-baked English-style bread; use it if you can find it. Crumble or slice the crustless bread and soak it in cold milk. When well drenched, wring it out in a kitchen towel, and then pass it through a strainer. In wintertime, soften the butter in bain-marie, then, using a wooden spoon, beat it with the egg yolks until well blended. Fold in the whi