Pawaru-Grahmata

№ 24VIII. nodaļa

Arme ritter

Arme Ritter (French toast)

  • Serves 4
  • about 20 minutes
  • Melnraksts · vēl nav izmēģināts

1796Arme ritter.

Modernizētslpp. 330 · PDF 344
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Whisk the yolks with the milk in a shallow dish.
  2. Soak the bread slices in it a few at a time, turning once, until soft right through but not falling apart, about 30 seconds a side depending on the bread.
  3. Melt half the butter in a large frying pan over medium heat. Fry the slices for 2–3 minutes a side, until golden brown on both sides. Add the rest of the butter for the second batch.
  4. Serve hot, sprinkled with sugar and cinnamon, or with jam or fruit syrup.

Notes

What the book says vs. what we added

stale wheat bread cut into slices, soaked in yolks beaten with sweet milk until soft, and fried in butter on both sides until brown. The amounts and the sugar and cinnamon for serving are ours; the book leaves the bread unsweetened, so it also goes with stewed fruit (07-049) or a fruit sauce.

Yolks only

using only yolks gives a richer, more custardy slice than whole eggs.

The German name means "poor knights"; the French call it pain perdu, "lost bread", because it uses up stale bread.

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