with the mixture, insert one kind of jam in the centre
of each (about a tablespoonful), roll up, dust them over
with sugar, and glaze with the salamander or a hot
iron. Cut each in two; dish up in a circle and serve
quickly.
618. Omelette au Rhum.— 6 egg^, 2 oz. butter, small
glass rum, 1 tablespoonful of castor sugar and 1 of
cream, a pinch of salt.
Break the eggs into a basin, add the salt and sugar,
beat up well together with the cream and a little rum.
Melt the butter in an omelet pan ; when hot, pour
in the eggs, &c. Stir, cook, roll, and brown the omelet
to a Hght colour ; turn carefully on to a dish, dust with
sugar, pour the rum round the omelet, light it, and
serve quickly.
619. Omelette au Kirsch. — Proceed in the same
manner as above, but substitute rum with Kirsch.
620. Beignets de Bananes (Banana Fritters). — Select
some bananas, not too ripe, peel them, cut them length-
ways into pieces about two-and-a-half inches long, put
in a deep dish and sprinkle over with a glass of Kirsch -
wasser. Prepare a batter. No. 51, dip the bananas in this
and drop into very hot clarified butter, fry them a nice
colour; drain on paper or cloth, dredge with castor
sugar flavoured with a little ground cinnamon, dish up,
and serve hot.
621. Beignets Souffles a la Vanille. — Prepare some
choux-paste, No. 38, add a teaspoonful of castor sugar
and a few drops of vanilla essence. Have ready some
hot lard or clarified butter, drop in the paste with a
dessert or teaspoon, fry (rather slowly at first) until a
nice golden colour is obtained. Drain well, dredge with
castor or icing sugar, and serve hot.
622. Beignets a la Torrijos. — 2 French dinner-rolls,
^ pint milk, 2 yolks of eggs, 2 oz. loaf sugar. 1 glass
Maraschino, ground cinnamon or nutmeg, clarified butter
for frying.
Rasp the crust from the rolls and cut them into
round slices, about quarter-inch thick, and put in a
SWEET ENTREMETS (hOT). 617
dish. Beat up the yolks of eggs, add the milk and
liqueur, and about half an ounce of sugar. Stir and pour
over the slices of bread and let soak for about fifteen
minutes. Drain the pieces and fry a golden colour in
the clarified butter. Drain well on a cloth or paper,
sprinkle with castor sugar previously mixed with enough
ground cinnamon or nutmeg to flavour. Dish up, and
serve hot.
623. Beignets de Groseilles Vertes (Gooseberry
Fritters).- -A pint of large ripe gooseberries, 1 white and
2 yolks of eggs, 2 tablespoonfuls cream, 2 oz. flour, 2
tablespoonfuls water, castor sugar, a pinch salt, clarified
butter or lard.
Sift the flour into a basin. Add a pinch of salt,
stir in gradually the yolks of eggs, cream, and water, and
work into a smooth batter. Let it stand for half an
hour. Pick the fruit, beat the white of egg to a stifi'
froth and mix with the batter. Heat the butter or
lard, dip the gooseberries into the batter, drop into the
hot butter or lard, and fry a golden colour. Drain
on a cloth, sprinkle with castor sugar, dish up, and
serve.
Page 281
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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with the mixture, insert one kind of jam in the centre
of each (about a tablespoonful), roll up, dust them over
with sugar, and glaze with the salamander or a hot
iron. Cut each in two; dish up in a circle and serve
quickly.
618. Omelette au Rhum.— 6 egg^, 2 oz. butter, small
glass rum, 1 tablespoonful of castor sugar and 1 of
cream, a pinch of salt.
Break the eggs into a basin, add the salt and sugar,
beat up well together with the cream and a little rum.
Melt the butter in an omelet pan ; when hot, pour
in the eggs, &c. Stir, cook, roll, and brown the omelet
to a Hght colour ; turn carefully on to a dish, dust with
sugar, pour the rum round the omelet, light it, and
serve quickly.
619. Omelette au Kirsch. — Proceed in the same
manner as above, but substitute rum with Kirsch.
620. Beignets de Bananes (Banana Fritters). — Select
some bananas, not too ripe, peel them, cut them length-
ways into pieces about two-and-a-half inches long, put
in a deep dish and sprinkle over with a glass of Kirsch -
wasser. Prepare a batter. No. 51, dip the bananas in this
and drop into very hot clarified butter, fry them a nice
colour; drain on paper or cloth, dredge with castor
sugar flavoured with a little ground cinnamon, dish up,
and serve hot.
621. Beignets Souffles a la Vanille. — Prepare some
choux-paste, No. 38, add a teaspoonful of castor sugar
and a few drops of vanilla essence. Have ready some
hot lard or clarified butter, drop in the paste with a
dessert or teaspoon, fry (rather slowly at first) until a
nice golden colour is obtained. Drain well, dredge with
castor or icing sugar, and serve hot.
622. Beignets a la Torrijos. — 2 French dinner-rolls,
^ pint milk, 2 yolks of eggs, 2 oz. loaf sugar. 1 glass
Maraschino, ground cinnamon or nutmeg, clarified butter
for frying.
Rasp the crust from the rolls and cut them into
round slices, about quarter-inch thick, and put in a
SWEET ENTREMETS (hOT). 617
dish. Beat up the yolks of eggs, add the milk and
liqueur, and about half an ounce of sugar. Stir and pour
over the slices of bread and let soak for about fifteen
minutes. Drain the pieces and fry a golden colour in
the clarified butter. Drain well on a cloth or paper,
sprinkle with castor sugar previously mixed with enough
ground cinnamon or nutmeg to flavour. Dish up, and
serve hot.
623. Beignets de Groseilles Vertes (Gooseberry
Fritters).- -A pint of large ripe gooseberries, 1 white and
2 yolks of eggs, 2 tablespoonfuls cream, 2 oz. flour, 2
tablespoonfuls water, castor sugar, a pinch salt, clarified
butter or lard.
Sift the flour into a basin. Add a pinch of salt,
stir in gradually the yolks of eggs, cream, and water, and
work into a smooth batter. Let it stand for half an
hour. Pick the fruit, beat the white of egg to a stifi'
froth and mix with the batter. Heat the butter or
lard, dip the gooseberries into the batter, drop into the
hot butter or lard, and fry a golden colour. Drain
on a cloth, sprinkle with castor sugar, dish up, and
serve.