Fried Bread Crumbs is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic accompaniment or garnish of breadcrumbs gently fried in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Bread Crumbs.
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This is a classic recipe for a Victorian version of Fried Bread Crumbs that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 71.—FRIED BREAD CRUMBS
Put—say four ounces of bread crumbs into a stewpan or a frying pan over the fire with a wooden spoon until they assume a light-brown colour; then throw them on a sheet of paper to absorb the grease, and keep them in reserve to be served as directed.
Modern Redaction
Ingredients:
150g breadcrumbs
2 tbsp butter
Method:
Melt the butter in a frying pan, add the breadcrumbs and cook, stirring gently, until golden brown.
Turn out onto kitchen paper to drain any excess butter and reserve as a garnish or topping.
