Quote:
Originally Posted by zelda_pinwheel
i'm pretty sure they are what we call "mouillettes", strips of buttered toast for dipping in eggs. i don't know any other names in english for them...
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Correct - dip strip of toast in egg (yolk **must** be liquid, white must be solid), retrieve toast. The yolky end of the toast is considered to resemble a guardsman's bearskin (aka busby). Just to further demonstrate culinary cultural diffusion, the busby was adopted by English guards regiments as a back-handed compliment to the Napoleonic Imperial Guard post-Waterloo.
Apologies - this was meant as reply to QZ's post; slow internet connection,gross impatience, posted in wrong position. sigh.