Take them up, drain, and let them get cold; then egg and breadcrumb them, and fry them in hot butter a nice pale colour.
When quite cool and firm, divide in six parts, giving each the shape of a small cutlet; egg and breadcrumb twice.
Egg and breadcrumb them, dip them in clarified butter, and fry a pale gold colour, and serve on a border of mashed potatoes.
Be careful to save the vegetable that you scoop out and mix it with the curry and breadcrumb mixture.
When cold, roll it into large boudins the shape of sausages, egg and breadcrumb, and fry.
When syrup has reached the stage that it forms a hard ball in water, pour over the breadcrumb mixture.
Shape into cutlets, dip in egg and breadcrumb, and fry a nice brown.
Blanch and braize as above, and when cold egg and breadcrumb and sautez in butter.
At that, I hold no brief for the pheasant—except when served with breadcrumb dressing and currant jelly he is no friend of mine.
To egg and breadcrumb fish put a slice into seasoned flour, turning it so that both sides may be covered.