Beignets

Ingredients

• six eggs
• a short wineglassful of vinegar
• a little salt
• coarsely ground black pepper
• a dust of nutmeg
• some trimmings of puff paste
• into beaten egg
• fresh breadcrumbs or broken-up vermicelli
• plenty of fat

Method

1. 1

   Poach the eggs in salted water with vinegar for three minutes.

2. 2

   Transfer to cold water, then drain.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Roll out puff paste, cut into rounds, place eggs on rounds, cover with another round, seal edges, dip in beaten egg, roll in breadcrumbs or vermicelli, and fry until golden brown.

5. 5

   Serve with fried parsley or sauce.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

Beignets. — Poach six eggs in the ordinary way in salted water acidulated with vinegar (you will require a short wineglassful of vinegar for six eggs) ; when they have boiled for three minutes lift the eggs with a slice and place them in plenty of cold water, leave them till perfectly cold, then drain well on a clean cloth, season with a little salt and coarsely ground black pepper, and, if liked, a dust of nutmeg. Have ready, very thinly rolled out, some trimmings of puff paste, and from this stamp out twelve rounds, each half an inch wider than the poached egg. Place each egg on one of these rounds, and cover with another, moistening the edges of the paste with a wet bnish and pressing them well together; dip these beignets into beaten egg and roll them either in fresh breadcrumbs or broken-up vermicelli, and fry in plenty of fat

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