Fried Breadcrumbs is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of frying breadcrumbs in clarified butter for use as an accompaniment to soups. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Breadcrumbs.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED BREAD CRUMBS.
424. Cut the bread into thin slices, place them in a cool oven overnight, and when thoroughly dry and crisp, roll them down into fine crumbs. Put some lard, or clarified dripping, into a frying-pan; bring it to the boiling-point, throw in the crumbs, and fry them very quickly. Directly they are done, lift them out with a slice, and drain them before the fire from all greasy moisture. When quite crisp, they are ready for use. The fat they are fried in should be clear, and the crumbs should not have the slightest appearance or taste of having been, in the least degree, burnt.
Modern Redaction
Ingredients:
15 thin slices of bread
6 tbsp clarified butter, lard or clarified dripping
Method:
Remove the crusts from the bread then place in an oven pre-heated to 60°C and cook over night, or until dry and crisp. The following day, roll or rub the bread into fine crumbs
Melt the fat in a large pan and when bubbling add the breadcrumbs. Fry very quickly until browned (but do not allow to burn) then take off the heat and remove the bread with a slotted spoon. Place on kitchen paper to drain and use immediately.
