Beignet

Ingredients

• 1 cup of flour
• sufficiently heated fat
• a few drops of lemon essence
• a plentiful dusting of powdered white sugar
• a good allowance of finely grated Parmesan
• seasoned with salt
• seasoned with pepper

Method

1. 1

   Mix flour with lemon essence and fat.

2. 2

   Heat the fat until sufficiently hot.

3. 3

   Drop spoonfuls of the mixture into the fat and fry until golden brown.

4. 4

   Serve dusted with powdered sugar.

5. 5

   For a savory version, omit lemon and sugar, add Parmesan, and season with salt and pepper.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 114. The excerpt below is the record exactly as published.

e sufficiently heated hollow balls of a fine golden colour will be produced. Serve them piled upon a dish, with a plentiful dusting of powdered white sugar." (G. C.) In this country it will be better to use a few drops of lemon essence than the rasped peel of a lime ; and any essence, such as vanilla, ratafia, almond, &c., may be used as a change. If you omit the lemon and the sugar, and stir in with the flour a good allowance of finely grated Parmesan, you will achieve a " heignet souffle au Parmesan/' a truly tooth- some savoury entremets ; and if you cook them plainly, without cheese, and only seasoned with pepper and salt, you will have a beignet

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