Beignets de Champignons (Mushroom Fritters)

Ingredients

• two ounces and a half of flour
• half a gill of water
• half a tablespoonful of salad oil
• half a tablespoonful of brandy
• a pinch of salt
• the yolk of an egg
• the white of the egg whisked to a stiff froth
• some mushrooms, which have been marinaded

Method

1. 1

   Mix flour, water, salad oil, brandy, and salt until smooth.

2. 2

   Stir in the yolk of an egg, then fold in the whipped egg white.

3. 3

   Dip mushrooms in the batter and fry in boiling fat until golden.

4. 4

   Drain and serve with brown gravy.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 37. The excerpt below is the record exactly as published.

Beignets de Champignons (Mushroom Fritters). — Put into a basin two ounces and a half of flour, add to it half a gill of water and half a tablespoonful each of salad oil and of brandy, with a pinch of salt. Beat well for at least ten minutes till the mixture is perfectly smooth and free from all lumps, then stir in the yolk of an egg, beat again for two or three minutes and in two hours' time mix in very lightly and quickly the white of the egg whisked to a stiff froth, Dip into this batter some mushrooms, which have been marinaded

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