The grilling of coated items of food

Appears in

Published 1903

About

Items of food which are coated with dry breadcrumbs, butter and breadcrumbs or with egg and breadcrumbs are usually small in size. They must be grilled over a very moderate heat in order to cook through and at the same time colour the coating.

They should be basted frequently with clarified butter and turned very carefully so as not to damage the coating. The aim is to retain the juices inside.

Part of

The General Principles Underlying Methods of Cooking—Braising; Poêling; the Sautés; Poaching; Blanchings: the Theory of Gratins; Grilling; Deep Frying

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