Beignets de Jambon et Foie Gras

Ingredients

• 6 to 8 slices of raw ham
• i terrine or tin of foie gras pate
• parsley
• piquante sauce
• 2 yolks of egg
• 4 oa. flour
• the white of one egg
• salt and pepper
• J table-spoonful of sweet oil
• frying fat

Method

1. 1

   Cut the ham into rounds.

2. 2

   Remove the lard from the foie gras and cut into slices.

3. 3

   Prepare the frying batter, allow it to stand.

4. 4

   Spread batter over each slice of ham, place a slice of foie gras between two, and make sandwiches.

5. 5

   Dip each sandwich into the batter and fry in hot fat until golden.

6. 6

   Drain, garnish with lemon quarters and fried parsley, and serve with piquante sauce.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Beignets de Jambon et Foie Gras. {French Ham Fritters.) 6 to 8 slices of raw ham, i terrine or tin of foie gras pate, parsley, piquante sauce. For frying batter : 2 yolks of egg, 4 oa. flour, about \ gill ale, the white of one egg, salt and pepper, J table-spoonful of sweet oil, frying fat

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