Cannelons

Ingredients

• some fine puff-paste
• some apricot or peach marmalade

Method

1. 1

   Roll out puff-paste, moisten, cut into bands, fill with marmalade, fold, and fry in boiling lard for 5 minutes.

2. 2

   Drain and serve.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 343. The excerpt below is the record exactly as published.

cannelons and fritters . it is, we should say, better in this form than in that of the bun or cake, in which it is seen so commonly abroad. Make it, for the fritters, into very small balls ; roll them quite thin, put a tea- spoonful or less of rich preserve into each, moisten the edges and fold the paste together securely, or with a small tin shape cut as many rounds of the brioche as are wanted, place some preserve in the centre of one half of these, moisten the edges, lay the remainder lightly over them, press them carefully together and restore them to a good form with the tin-cutter, by trimming them with it to their original size ; glide them gently into a pan of boiling lard, and fry them from four and a half to five minutes. Serve them very hot, crisp, and dry, piled on a folded napkin. The cannelons are made like those of paste, and are very good. They are sometimes filled with lemon-cheesecake mixture, or with Madame Werner’s (see Chapter XVIII.) Fritters, 4\ to 5 minutes ; cannelons, 5 to 6 minutes. POTATO FRITTERS. (ENTREMETS.) The same mixture as for potato puddings, Chapter XXI., if dropped in small portions into boiling butter, and fried until brown on both sides, will make potato-fritters. Half the proportion of in- gredients will be quite sufficient for a dish of these. LEMON FRITTERS. (ENTREMETS.) Mix with six ounces of very fine bread-crumbs four of beef suet minced as small as possible, four ounces of pounded sugar, a small tablespoonful of flour, four whole eggs well and lightly whisked, and the grated rind of one large or of two small lemons, with half or the whole of the juice, at choice ', but before this last is stirred in, * For this see page 347. chap, xix.] SOUFFLES, OMLETS, ETC. 885 add a spoonful or two of milk or cream if needed. Fry the mix - ture in small fritters for five or six minutes. CANNELONS. (ENTREMETS.) Roll out very thin and evenly some fine puff-paste into a long strip of from three to four inches wide, moisten the surface with a feather dipped in white of egg, and cut it into bands of nearly two inches wide ; lay some apricot or peach marmalade

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