Take the crumb of a French roll, cut it into rounds a quarter of an inch
thick, put them into a wire frying-basket, immerse in hot fat, and crisp
the bread instantly. Throw it on to paper, dry, and sprinkle over each
piece a thick layer of grated Parmesan cheese, pepper, and salt. Put the
canapes in a Dutch oven before a clear fire, just to melt the cheese,
and serve immediately they are done.