Fried Breadcrumbs is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish of fine breadcrumbs that are fried in butter until golden brown before use. 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 classic recipe for a Victorian version of Fried Breadcrumbs that's derived from the chef, Charles Elmé Francatelli's 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. 296.—FRIED BREADCRUMBS.
To four ounces of bread-crumbs add rather better than an ounce of butter ; stir lightly and continuously in a saucepan, with a wooden spoon over a clear fire, until the breadcrumbs assume a very light-brown colour, and then turn them out immediately upon clean paper to free them from grease, and use them for required purposes.
Modern Redaction
Ingredients:
120g breadcrumbs
30g butter
Method:
Melt the butter in a pan over fairly low heat. Add the breadcrumbs and cook, stirring constantly until the breadcrumbs colour a light brown.
Take off the heat, turn out onto kitchen paper to absorb any excess grease then allow to cool before use.
