2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fried slices are also known as "French toast". However, this does not mean that they come from France. This popular breakfast dates back to long before France acquired its current contours and habits in the kitchen.
Bread has always been a staple food for many crops. To this day, wasting it is considered a sin. Therefore, someone quite logically thought of dipping the old, almost useless bread in a mixture of eggs and milk, instead of throwing it away.
The earliest mention of fried slices is found in a Latin book by Mark Gavius Apicius. This ancient chef was known for his love of twisted dishes, now called "gourmet". The recipe he offers is dipping the bread in butter, not eggs. No specific name specified.
Much closer to today's recipe is the one from the 14th century. It is in German. The slices were then called "Arme Ritter", literally meaning "poor knights". To this day, Sweden, Norway and Finland call it fried slices.
A recipe for "pain perdu" or "old bread" is also found in several 15th century English recipes. In medieval England, such a dish was better known as suppe dorate, although the English probably knew the recipe from the Normans. Their recipe was called tostees dorees.
Another theory is the American origin of this breakfast. It is believed that in 1724 a chef named Joseph French invented the recipe. However, when he released the recipe, he wrote Frenchs toast instead of French's toast because he was not very literate. Over the years, the last letter has been dropped for euphony.
Before being declared "French", fried slices were called German and Spanish toast.
French fried slices
Necessary products: 6 eggs, 1 1/2 teaspoon cream (you can use milk), 2 vanilla (or vanilla extract), 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, 6 thick slices of dry bread, 4 tablespoons of cow butter, 4 tablespoons oil
Method of preparation: Beat the eggs, cream, vanilla, cinnamon, nutmeg and salt in a bowl. The slices are placed in a tray in one layer. Pour the egg mixture on top. Leave to soak for about five minutes.
Turn the slices over and leave for another five minutes. Heat the oil and butter in a pan. Fry the slices until golden on both sides. When removed, leave on a wire rack or napkin to drain the fat. Serve hot.
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