Fry slices of stale baker’s bread—aërated, if you can get it—in
boiling lard to a fine brown. Dip each slice quickly in boiling water
to remove the grease. Sprinkle with powdered sugar and pile upon a hot
plate. Before toasting, cut the slices with a round cake-cutter, taking
off all the crust. They look better when piled up. Pour sweet wine
sauce over them when hot, and serve at once.