Take them up, and drain for a minute; then arrange on a border of mashed potatoes or fried bread.
This can be served in a rice or potato border, in a crôustade, on a hot dish, or with a garnish of toasted or fried bread.
When going to table, put into it fried bread, in dice, or crust of French roll.
Have a good brown rich sauce of gravy; and serve up hot, with pieces of fried bread, cut of a semicircular shape, of the same size as the pieces of ham, and laid between them.
Season it with pepper and salt, and stew it gently till the celery is tender; then serve it with toast or fried bread.
When done, lay it on sippets, and stick it with bits of fried bread.
Stir well and serve with fingers of fried breador pastry.
Serve with a border of boiled rice, and fingers of pastry or fried bread, and some chipped potatoes.
Cut some fillets of grouse into cutlet shapes, also some slices of fried bread; sprinkle the latter with grated Parmesan cheese.
Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread.
Dish them in a fried bread croustade, made by cutting the crust from a stale loaf about eight inches long, which must be scooped out in the centre and fried in hot lard or butter till it is a good brown.
When done, which will be in about 20 minutes, dish them on fried bread-crumbs, and garnish the dish with slices of lemon.
Roast them before a clear fire, keep them well basted, and serve on fried bread-crumbs, with a tureen of brown gravy.
Have ready a double handful of fried bread in the tureen, and pour the soup upon it.
Have dice of fried bread in the tureen, upon which pour the soup.
Cover the bottom of a deep dish with strips of fried bread, and pour the stew over it.
Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.
Put a crouton of fried bread on an oval dish and cover it with a forcemeat of fish, and on this place the whole lobster, cover it with buttered paper, and put it in a moderate oven just long enough to cook the forcemeat.
Prepare an oval border of fried bread, cover it with spinach about two inches thick, and on this arrange the slices of tongue.
Serve all soups with croutons of toast or fried bread.
Prepare some slices of buttered toast or fried bread, take about 1 lb.
Serve like a mince, garnished with sippets of toast or fried bread, or toasted Triscuits.
Let the fried or toasted bread be quite hot (fried bread is the best), and spread it thinly with anchovy paste.
Put the slices of fried bread on a hot dish; cover each piece with the minced meat, and lay an egg on each.
Poach the eggs nicely, and fry or toast the bread (fried bread is best).
Pour over slices of fried bread, sprinkle with minced parsley, and serve.
Simmer until the oysters are cooked, take from the fire, add the yolk of an egg beaten smooth with a tablespoonful of Sherry, and serve with triangles of fried bread.
Serve on small circles of fried bread, as a first course at dinner.
Put into a serving-dish, sprinkle with grated cheese, and garnish with boiled button onions and triangles of fried bread.
Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve.
III Serve pitted olives on rounds of fried bread with an anchovy curled around each olive.
XXXIV Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.
Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven.
Either veal or chicken looks and eats well, prepared in this way, and lightly covered with crumbs of fried bread; or these may be laid on in little heaps.
Put a small roll into it, or fried bread, and serve it up hot.
Serve with sippets of fried bread, the roe fried, and a good deal of horseradish and lemon.
Or fry them without apples, and serve them up on fried bread, with mashed potatoes.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "fried bread" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
