Reference > Farmer's Cookbook > ENTRÉES > Dresden Patties
  Zigaras à la Russe Russian Patties  
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Dresden Patties

Cut stale bread in two-inch slices, shape with a round cutter three inches in diameter, and remove centres, making cases. Dip cases in egg, slightly beaten, diluted with milk and seasoned with salt, allowing two tablespoons milk to each egg. When bread is thoroughly soaked, drain, and fry in deep fat. Fill with any mixture suitable for patty cases.


CONTENTS · BIBLIOGRAPHIC RECORD
  Zigaras à la Russe Russian Patties  
 
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