2608—Pain Perdu or Gilded Crust

Cut some slices one-half inch thick from a brioche or a stale loaf and dip them in cold sugared and vanilla-flavoured milk. Drain the slices; dip them in some slightly-sugared beaten eggs, and place them in a frying-pan containing some very hot clarified butter. Brown them on both sides; drain them; sprinkle them with vanilla sugar, and dish them on a napkin.