Chapter VII · Elementary Preparations · No. 178
178—Raspings
Golden raspings are obtained by pounding and passing through a fine sieve bread-crusts which have been previously well dried in the oven.
White raspings are similarly prepared, except that very dry, white crumb is used.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 178, p. 73. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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