Beignets a la Pignatelli

Ingredients

• one pint of water
• one and a half ounces of butter
• salt to taste
• pepper to taste
• four and a half ounces of flour
• one ounce of grated Parmesan
• sufficient eggs to turn the mixture to a smooth paste
• one ounce of lean cooked ham

Method

1. 1

   Boil water with butter, salt, and pepper.

2. 2

   Add flour and cheese, stir for 3 minutes.

3. 3

   Mix in enough eggs for a smooth paste, add chopped ham.

4. 4

   Form fritters and fry in hot fat.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 142. The excerpt below is the record exactly as published.

Beignets a la Pignatelli : — Put one pint of water in a stew-pan with one and a half ounces of butter, season with salt and pepper ; boil, and add four and a half ounces of flour, and one ounce of grated Parmesan. Stir over the fire for three minutes, then add sufficient eggs to turn the mixture to a smooth paste. Add to the paste one ounce of lean cooked ham

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