624. Beignets de Fraises.— Select about one pound
of large strawberries ; remove the small leaves, but
leave on the stalks ; place them in a basin ; sprinkle
with a little ground cinnamon ; dissolve some peach
marmalade, strain, add a small glass of liqueur brandy,
and keep warm. Have ready a small quantity of light
frying batter. Next dip the strawberries into the mar-
malade, roll in powdered sponge-cakes or powdered
biscuits, dip each strawberry in the batter, drop them
gently in some boiling fat or butter, and fry till crisp
and of a nice light colour ; drain and dish up on a
folded napkin. Dust with sugar and serve quickly.
625. Beignets de Beines-Claude. — Proceed in the
same manner as above described, using ripe but firm
greengages, pre^dously stoned, in place of strawberries.
626. Beignets de Pommes (Apple Fritters). — 3 or
4 sour cooking-apples, castor sugar, ^ teaspoonful
618 RECHERCHE COOKERY.
ground cinnamon, 1 dessert- spoonful brandy, 1 dessert
spoonful Kirscli, frying batter, clarified fat or lard.
Prepare the batter as directed in No. 38. Peel the
apples thinly, cut into slices about ^ inch thick, cut out
the cores by means of a column cutter. Put the slices on
a plate, pour over the brandy and Kirsch, cover over with
another plate, and shake together for a few minutes.
Dip the slices of apple into the batter, and drop into the
fat previously heated ; fry a golden colour, drain on a
cloth. Mix a little ground cinnamon with castor sugar,
just enough to flavour ; dust over the fritters with the
sugar, dish up and serve as hot as possible.
627. Crepes, Pancakes (Batter).— 4 oz. of flour
(Coombs" self-raising), 1 whole egg, 3 yolks of eggs, J oz.
oiled butter, 1^ gill of milk, a pinch of salt.
Put the flour into a basin, add the salt, beat up the
eggs, and stir gradually into the flour ; add a little of
the milk and beat to a smooth paste, then pour in the
remainder of the milk and the oiled butter (this must
be done gradually), mix well, strain through a pointed
strainer into a jug. Let the batter stand for some time
before using.
628. To Fry Pancakes. — To fry pancakes success-
fully, proceed as follows : Put a very small piece of butter
in a pancake pan ; when hot, pour in a small quantity,
say two tablespoonfuls, of the batter so as to cover the
bottom of the pan completely. Fry over a clear fire
till one side is coloured, then toss it over and fry the
other side ; when done, turn on to a clean board, and
proceed as directed. Dust with sugar, squeeze a few
drops of lemon juice over, roll up, or fold, and dish up
on a hot dish.
SWEET SAUCES.
629. Sauce au Liqueur. — 1 oz. fresh butter, ^ oz.
flour, 1 gill milk, 1 oz. sugar, 1 whole egg, i teaspoon-
ful vanilla essence, ^ oz. finely chopped pistachios,
SWEET ENTREMETS (HOT). 619
^ oz. finely chopped lemon ]3eel, 1 tablespoonful red
Cura9oa.
Melt the butter in a small stewpan, stir in the flour,
and blend over the fire for a few seconds. Moisten
slowly with the milk, add the sugar, and stir well over
the fire ; beat up the egg and add also ; strain the sauce
into another saucepan, let it get hot, but not boiling ;
stir in the lemon peel, pistachios, and Cura9oa, and
serve as directed.
630. Sauce au Cognac— 4 oz. loaf sugar, ^ oz. corn-
flower, h gill brandy, | pint w^ater.
Page 282
Presented as published in 1892. 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
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624. Beignets de Fraises.— Select about one pound
of large strawberries ; remove the small leaves, but
leave on the stalks ; place them in a basin ; sprinkle
with a little ground cinnamon ; dissolve some peach
marmalade, strain, add a small glass of liqueur brandy,
and keep warm. Have ready a small quantity of light
frying batter. Next dip the strawberries into the mar-
malade, roll in powdered sponge-cakes or powdered
biscuits, dip each strawberry in the batter, drop them
gently in some boiling fat or butter, and fry till crisp
and of a nice light colour ; drain and dish up on a
folded napkin. Dust with sugar and serve quickly.
625. Beignets de Beines-Claude. — Proceed in the
same manner as above described, using ripe but firm
greengages, pre^dously stoned, in place of strawberries.
626. Beignets de Pommes (Apple Fritters). — 3 or
4 sour cooking-apples, castor sugar, ^ teaspoonful
618 RECHERCHE COOKERY.
ground cinnamon, 1 dessert- spoonful brandy, 1 dessert
spoonful Kirscli, frying batter, clarified fat or lard.
Prepare the batter as directed in No. 38. Peel the
apples thinly, cut into slices about ^ inch thick, cut out
the cores by means of a column cutter. Put the slices on
a plate, pour over the brandy and Kirsch, cover over with
another plate, and shake together for a few minutes.
Dip the slices of apple into the batter, and drop into the
fat previously heated ; fry a golden colour, drain on a
cloth. Mix a little ground cinnamon with castor sugar,
just enough to flavour ; dust over the fritters with the
sugar, dish up and serve as hot as possible.
627. Crepes, Pancakes (Batter).— 4 oz. of flour
(Coombs" self-raising), 1 whole egg, 3 yolks of eggs, J oz.
oiled butter, 1^ gill of milk, a pinch of salt.
Put the flour into a basin, add the salt, beat up the
eggs, and stir gradually into the flour ; add a little of
the milk and beat to a smooth paste, then pour in the
remainder of the milk and the oiled butter (this must
be done gradually), mix well, strain through a pointed
strainer into a jug. Let the batter stand for some time
before using.
628. To Fry Pancakes. — To fry pancakes success-
fully, proceed as follows : Put a very small piece of butter
in a pancake pan ; when hot, pour in a small quantity,
say two tablespoonfuls, of the batter so as to cover the
bottom of the pan completely. Fry over a clear fire
till one side is coloured, then toss it over and fry the
other side ; when done, turn on to a clean board, and
proceed as directed. Dust with sugar, squeeze a few
drops of lemon juice over, roll up, or fold, and dish up
on a hot dish.
SWEET SAUCES.
629. Sauce au Liqueur. — 1 oz. fresh butter, ^ oz.
flour, 1 gill milk, 1 oz. sugar, 1 whole egg, i teaspoon-
ful vanilla essence, ^ oz. finely chopped pistachios,
SWEET ENTREMETS (HOT). 619
^ oz. finely chopped lemon ]3eel, 1 tablespoonful red
Cura9oa.
Melt the butter in a small stewpan, stir in the flour,
and blend over the fire for a few seconds. Moisten
slowly with the milk, add the sugar, and stir well over
the fire ; beat up the egg and add also ; strain the sauce
into another saucepan, let it get hot, but not boiling ;
stir in the lemon peel, pistachios, and Cura9oa, and
serve as directed.
630. Sauce au Cognac— 4 oz. loaf sugar, ^ oz. corn-
flower, h gill brandy, | pint w^ater.