Spread upon it, at regular intervals, small quantities (about the
size of a large walnut) either of stewed fruit or jam✪ Hot Viennese Fritters. Moisten
slightly ; cover with a second layer of paste, of the same size and
thickness as the former ; press upon it with the back of a round
cutter, so as to ensure the joining of the two layers of paste, and
then stamp the whole out with an even cutter two and a half inches
in diameter.
Set the fritters on a tray covered with a flour-dusted piece of
linen ; let the paste ferment for thirty minutes, and then fry them
in plenty of hot fat. Drain them ; sprinkle them with icing sugar
and dish them on a napkin.
N.B.—These fritters may be accompanied by frothy sauces,
flavoured with vanilla, lemon, orange, coffee, or kirsch, &c., the type
of which is the Sabayon with cream.
2426—COLD VIENNESE FRITTERS
Roll out a piece of the paste prescribed, which should be kept
somewhat soft, and stamp it out with a round cutter two and a
half inches in diameter. Set half of these roundels of paste on
buttered sheets of paper✪ Cold Viennese Fritters, lying on trays; garnish them either with
stewed fruit or jam ; slightly moisten their edges; cover them with
the remaining roundels of paste, and let the paste ferment for thirty
minutes.
A few minutes before serving, grasp the ends of the sheets of
paper; plunge the fritters into plenty of hot fat, and withdraw the
sheets of paper as soon as the fritters fall from them.
718 GUIDE TO MODERN COOKERY
Drain them as soon as they begin to colour; and plunge them
immediately into a light, hot syrup, flavoured as fancy may dictate.
Withdraw them as soon as they are beginning to be saturated, and
serve them cold.
N.B.—In the case of either of these two methods ot serving
Viennese fritters, the latter, which are served under the name of
“fritters 4 la Dauphine,” may be garnished with fruit sa/pzcons or
cream preparations.
SOUFFLED FRITTERS
2427—ORDINARY SOUFFLED FRITTERS
Put one pint of water, three and a half oz. of butter, a pinch of
salt and two pinches of sugar into a saucepan. Boil; take the
utensil off the fire in order to add two-thirds lb. of sifted flour, and
mix up the whole. Then dry this paste as directed for pate a
choux (No. 2373); and finish it, away from the fire, with seven eggs✪ Ordinary Souffled Fritters,
added one by one.
Flavour according to taste.
Take this paste in portions, the size of small walnuts; put these
portions in moderately hot fat, and gradually increase the heat of
the latter, so as to ensure the rising of the paste.
When the fritters are quite dry outside, drain them ; dish them
on a napkin, and sprinkle them with icing sugar.
2428—SOUFFLED FRITTERS ‘‘EN SURPRISE”
Prepare the fritters exactly like the preceding ones. When
taking them out of the fat, open them slightly and garnish them, by
means of the piping-bag✪ Souffled Fritters 'En Surprise', either with stewed fruit, jam, a very
fine, thickened sa/pzcon of fruit, or some kind of cream, especially
frangipan or pastry cream.
VARIOUS FRITTERS
2429—PINEAPPLE FRITTERS ‘‘A LA FAVORITE”
Cut the pineapple into roundels, one-third inch thick ; cut each
roundel in two; sprinkle the half-discs with sugar and kirsch, and
let them macerate for thirty minutes. Then dry them and dip them
into a very thick and almost cold frangipan cream, combined with
chopped pistachios. Set the cream-coated roundels on a tray✪ Pineapple Fritters 'A La Favorite', and
let them cool completely.
ENTREMETS 719
A little while before serving, detach the roundels from the
tray; dip them in somewhat thin batter, and fry them in plenty of
hot fat.
Drain them ; sprinkle them with icing sugar; glaze them in
a fierce oven, and dish them on a napkin,
2430—FRITTERS ‘‘A LA BOURGEOISE”’
Cut a stale brioche crown into slices, one-third inch thick, and dip
these into fresh, sugared cream✪ Fritters 'A La Bourgeoise', flavoured according to fancy. Drain
them ; dry them slightly ; dip them into thin batter, and fry them
in very hot fat.
Page 411 · 6 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Spread upon it, at regular intervals, small quantities (about the
size of a large walnut) either of stewed fruit or jam. Moisten
slightly ; cover with a second layer of paste, of the same size and
thickness as the former ; press upon it with the back of a round
cutter, so as to ensure the joining of the two layers of paste, and
then stamp the whole out with an even cutter two and a half inches
in diameter.
Set the fritters on a tray covered with a flour-dusted piece of
linen ; let the paste ferment for thirty minutes, and then fry them
in plenty of hot fat. Drain them ; sprinkle them with icing sugar
and dish them on a napkin.
N.B.—These fritters may be accompanied by frothy sauces,
flavoured with vanilla, lemon, orange, coffee, or kirsch, &c., the type
of which is the Sabayon with cream.
2426—COLD VIENNESE FRITTERS
Roll out a piece of the paste prescribed, which should be kept
somewhat soft, and stamp it out with a round cutter two and a
half inches in diameter. Set half of these roundels of paste on
buttered sheets of paper, lying on trays; garnish them either with
stewed fruit or jam ; slightly moisten their edges; cover them with
the remaining roundels of paste, and let the paste ferment for thirty
minutes.
A few minutes before serving, grasp the ends of the sheets of
paper; plunge the fritters into plenty of hot fat, and withdraw the
sheets of paper as soon as the fritters fall from them.
718 GUIDE TO MODERN COOKERY
Drain them as soon as they begin to colour; and plunge them
immediately into a light, hot syrup, flavoured as fancy may dictate.
Withdraw them as soon as they are beginning to be saturated, and
serve them cold.
N.B.—In the case of either of these two methods ot serving
Viennese fritters, the latter, which are served under the name of
“fritters 4 la Dauphine,” may be garnished with fruit sa/pzcons or
cream preparations.
SOUFFLED FRITTERS
2427—ORDINARY SOUFFLED FRITTERS
Put one pint of water, three and a half oz. of butter, a pinch of
salt and two pinches of sugar into a saucepan. Boil; take the
utensil off the fire in order to add two-thirds lb. of sifted flour, and
mix up the whole. Then dry this paste as directed for pate a
choux (No. 2373); and finish it, away from the fire, with seven eggs,
added one by one.
Flavour according to taste.
Take this paste in portions, the size of small walnuts; put these
portions in moderately hot fat, and gradually increase the heat of
the latter, so as to ensure the rising of the paste.
When the fritters are quite dry outside, drain them ; dish them
on a napkin, and sprinkle them with icing sugar.
2428—SOUFFLED FRITTERS ‘‘EN SURPRISE”
Prepare the fritters exactly like the preceding ones. When
taking them out of the fat, open them slightly and garnish them, by
means of the piping-bag, either with stewed fruit, jam, a very
fine, thickened sa/pzcon of fruit, or some kind of cream, especially
frangipan or pastry cream.
VARIOUS FRITTERS
2429—PINEAPPLE FRITTERS ‘‘A LA FAVORITE”
Cut the pineapple into roundels, one-third inch thick ; cut each
roundel in two; sprinkle the half-discs with sugar and kirsch, and
let them macerate for thirty minutes. Then dry them and dip them
into a very thick and almost cold frangipan cream, combined with
chopped pistachios. Set the cream-coated roundels on a tray, and
let them cool completely.
ENTREMETS 719
A little while before serving, detach the roundels from the
tray; dip them in somewhat thin batter, and fry them in plenty of
hot fat.
Drain them ; sprinkle them with icing sugar; glaze them in
a fierce oven, and dish them on a napkin,
2430—FRITTERS ‘‘A LA BOURGEOISE”’
Cut a stale brioche crown into slices, one-third inch thick, and dip
these into fresh, sugared cream, flavoured according to fancy. Drain
them ; dry them slightly ; dip them into thin batter, and fry them
in very hot fat.