Batter III

Ingredients

• 1 cup flour
• 2 eggs, whites and yolks beaten separately
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 tablespoon olive oil

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 85. The excerpt below is the record exactly as published.

1/^ cup milk. 1 teaspoon sugar. 1 egg. 1 tablespoon salad oil. % teaspoon salt. Mix dry ingredients, add milk slowly and beaten egg, then the olive oil. Use care that there are no lumps, and strain if there are lumps. Let it stand for a short time, and shape with timbale iron. Heat fat until hot enough to fry uncooked food. Put iron into hot fat, deep enough to more than cover it, and let it remain until iron is hot. Lift it from the hct 18-i SCIENTIFIC COOKING. fat and allow it to drip an instant, then lower it into batter three-fourths its depth. The batter will adhere to the hot iron. Immerse in the hot fat and fry to a golden brown, then drain on paper. The timbale cup will drop easily from the iron as soon as cooked. As soon as you find it leaving the iron, turn the iron on the side to keep it from falling off. These little cups are nice for creamed chicken, oyster, fish, meats, or for a fruit course at the beginning of the meal. The Fontage and Eosetta irons are used in the same way. They answer the same purpose as the patty shell, and are much less trouble to get ready if time is short in which we have to make ready. Lobster Timbale. Sprinkle battered small individual timbale moulds with lobster coral rubbed through a strainer. Line the mould with fish force-meat. Fill center with creamed lobster and cover with force-meat. Place in pan on folded paper. Half surround with hot water, cover with buttered paper, and cook for twenty-five minutes in a moderate oven. Unmould and serve with Bechamel sauce. Chicken Timbale. Use breast and second joints of large chicken that will weigh three and one-half or four pounds, four eggs, and one and one-half cups thick cream. Grind chicken in meat-grinder, beat the eggs, and add one at a time, stirring imtil the mixture is thoroughly smooth. Add the cream, which must be very thick. Season with salt, pepper and paprika. Turn into buttered timbale mould, and bake same as lobster timbale. Serve Avith Alamanda, ENTREES. 185 Timbales are made with rice spaghetti, macaroni, €tc. In using the macaroni and spaghetti, you line the mould with them, first boiling until tender, then ar- range them either in lengths or by coiling them round the bottom and sides of the moulds, and fill them with either chicken or fish force-meat. They are all cooked in the same way, and served with some nice fish or meat sauce. Fritters. The fritters all come under the head of entrees, and are served between courses, with different flavt)red syrups and sauces. Fritter Batter I. IV2 cups flour. % cup milk. 2 teaspoons baking-powder l egg. 14 teaspoon salt. Mix dry ingredients, add milk slowly, and then the egg unbeaten, and beat the whole mixture very hard to lighten the egg. Fritter Batter for Vegetables 11. 1 cup flour. 2 eggs, well beaten. % cup milk. Vi teaspoon pepper. 1/^ teaspoon salt. Mix dry ingredients, add milk slowly, then the egg beaten until very light. Batter III. 1 cup flour. 2 eggs, whites and yolks Vi teaspoon salt. beaten separately. % cup milk. 1 tablespoon olive oil

Cook this with the app: pantry check, scaling, and the assistant.