French toast
French toast, even Rusty Knights or bread slices, Semmelschmarrn, " Weckzämmädä " Kartäuserklöße, Weckschnitten, Baked Weck, Bavesen, Pofesen, blind fish, in German-speaking Switzerland Fotzelschnitten, are a simple dish made from stale bread or white bread.
Preparation
To prepare the halved, rarely barked, bread or white bread slices are soaked in a mixture of milk or cream, eggs, sugar and vanilla, then baked in clarified butter or other fat. Depending on the recipe and the region is placed between two slices of bread or Zwetschkenmus Plum, plum jam or preserves, which makes the arms knights kingdom knights, or the soaked bread is rolled out before baking in bread crumbs. They are served with powdered sugar, maple syrup, or a mixture of cinnamon and sugar and vanilla sauce.
History
French toast were known in similar form in the Roman Empire. In the Roman cookbook De re coquinaria is this recipe: Aliter dulcia: siligineos Rasos Franghiz, et buccellas maiores facies. In Lacte infundis, Frigis et in oleo, mel superfundis et inferes. " Another sweet: You break scraped Siligenen (winter wheat pastry ) and make larger pieces. You show ( them) in milk and röstest in oil, pour honey over it and bring dar. "
The name ' Pofese ' probably comes from ' Pavese ', the shape of the knight shields from Pavia. In the medieval Versnovelle ' Meier Helmbrecht ' ( mid 13th century), they are still referred to by the name ' bracket', and that they consider everyone a ' Mr. feed ': " datz Ôsterrîche clamirre, is that ez, ez is dirre, the dumb and the Wise hant ez dâ sPISE for men. "
The oldest German -language recipe is already in the book of good spyse from the 14th century, quoted in the German dictionary of the Brothers Grimm: " snit denne aht snitten poor knights and bake the niht to wore in smalze. "
In a German cookbook they are called 1691 golden sections. Valerius Herberger calls already in 1601 the arms knights redensartlich: poor knight bake and runt melt (see Magnalia Dei, or the great deeds of God ).
Internationally
Similar (partly also savory ) dishes are known in many countries; for example in England ( Poor Knights of Windsor ), the USA (French toast), France (pain perdu ), Russia ( grenki ), Spain ( torrijas ), Finland ( köyhät ritarit ), Hungary ( Bundás kenyér ), Turkey ( ekmek balığı ) and Holland ( wentelteefje ) known. In Old Bavaria and Austria - filled with plums, plum jam or brain - they are called Pavese ( dialect Bavesen, Bovesen ).
As rabanadas they are in Portugal, a traditional pastry to the Christmas holidays, which is either dipped in a mixture of egg and milk or wine, tea or water. The rabanadas be sprinkled after frying with cinnamon and sugar or poured a sauce of sugar, cinnamon, water and port wine.
In Spain, Torrijas - mainly because of their high saturation value - a traditional dessert of Lent. The stale bread slices are first soaked in sweetened with sugar and flavored milk with cinnamon, then rolled in lightly beaten egg and finally fried in a pan. Finally, they are soaked in white wine, a sweet wine or liqueur and drizzled with a mixture of water and honey.
In the U.S., French toast is one of the major components of an extended breakfast. Usually it is served with butter and maple syrup.
In Hungary, this dish is called Bundáskenyér ( " bread in Fur " ) and is usually eaten salted. Alone with tea for breakfast, or as an accompaniment to vegetables, such as spinach.
Variants
For the related specials, including the as run- baked, especially in Austria and southern Bavaria known pyre and the so-called in southwest Germany Ofenschlupfer. Similarly, the court can be as bread pudding, for example, with grated lemon zest, vanilla and raisins in a casserole dish, covered with grated bread rolls, cinnamon, sugar and butter flakes, baked; the baked, sliced casserole can be fried in butter and served with stewed fruit or juice.
Other variants are the drunken Virgin, in which the milk is replaced with spiced red wine, or rather hefty prepared blind fish.