| Choose bread which is elastic,
but has no holes in it.
Remove the crust and cut
it in slices about one inch thick, and from these slices cut little pieces
about three inches long and about one inch wide. Trim them off well, so
they will not be ragged or uneven.
Put these pieces into a bowl
and throw on them some boiling water, then remove them immediately and
throw them into a big bowl of cold water. This
operation should be done
quickly, so as to make the bread feel the
impression of heat and cold,
one directly after the other.
Then take the bread between
the hands and gently squeeze out the water without breaking the pieces
or deforming them.
Place them on a napkin to
dry.
Then dip them in egg which
has been beaten up and seasoned with salt and pepper. Allow the egg to
soak well into the bread.
Fifteen minutes before serving
put a frying-pan on with a quantity of lard, and as soon as the lard is
lukewarm put in the pieces of bread, turn them as
soon as they harden a little
on one side. The bread must fry very slowly, and should remain on the fire
at least ten minutes, so that the heat can penetrate gradually into the
middle and make it light.
This bread to be successful
should be hollow inside like a fritter when finished.
When the bread has taken
a good golden color, remove from the lard, drain it on a napkin, add a
little salt, and serve very hot.
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