Beignets a la Napolitaine

Ingredients

• 3 pints of boiling chicken broth
• 4 ounces of farina
• 2 ounces of butter
• season

Method

1. 1

   Pour into 3 pints of boiling chicken broth, 4 ounces of farina and boil for 1 hour over a slow fire; season and before putting it away to cool incorporate 2 ounces of butter and an equal amount of grated Parmesan cheese.

2. 2

   When thoroughly cold, cut out round pieces 1 1/4 inch in diameter and 1/4 inch in thickness.

3. 3

   Put some Cheese Croquette preparation on half of the slices and cover with the other half of the slices.

4. 4

   Dip in beaten eggs, roll in bread crumbs, and fry in hot lard.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 32. The excerpt below is the record exactly as published.

Beignets a la Napolitaine — Neapolitan Fritters. Pour into 3 pints of boiling chicken broth, 4 ounces of farina and boil for i hour over a slow fire ; season and before putting it away to cool incorporate 2 ounces of butter

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