Beignets d la Venitienne (Savoury Fritters)

Ingredients

• one slice of ox-tongue
• one slice of ham
• four mushrooms (champignons)
• one ounce of cooked chicken meat
• a teaspoonful of chopped parsley

Method

1. 1

   Prepare a choux paste and incorporate the diced ox-tongue, ham, mushrooms, and chicken.

2. 2

   Season with pepper, salt, nutmeg, and parsley.

3. 3

   Cut out rounds from the mixture, drop them into hot fat, and fry until golden.

4. 4

   Drain, garnish with fried parsley, and serve hot with suitable sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 504. The excerpt below is the record exactly as published.

Beignets d la Venitienne ( Savoury Fritters). — Prepare a choux paste (No. 36) and incorporate one slice of ox- tongue, one slice of ham, four mushrooms (champignons), and one ounce of cooked chicken meat, all cut into small dice. Season with pepper, salt, and grated nutmeg, also a teaspoonful of chopped parsley

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