French Fritters

Ingredients

• two ounces of butter
• half a pint of milk
• ten ounces of flour
• two eggs
• salt
• sugar

Method

1. 1

   Dissolve butter in milk, blend with flour until smooth.

2. 2

   Whisk egg whites and add just before use.

3. 3

   Season for vegetables or sweeten for fruit.

4. 4

   Fry for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 550. The excerpt below is the record exactly as published.

two ounces of butter until they are of a good brown colour. Have ready on a I plate a little flour, chopped parsley, pepper, salt, I and pounded mace. Mix these ingredients well, I and turn each piece of fowl as it comes from the j frj-ing-pan, in the mixture. Place a stewpan over j the fire, with half a pint of broth or gravy, a pint I of peas, and a tea-spoonful of sugar ; into this [ put the fowl, and stew until the peas are tender. I Serve the peas round the pieces of fowl. Time, I half an hour to stew peas ; ten minutes to frj' ! fowl. Probable cost, exclusive of fowl, 8d. ! Fowl, with nice. — Prepare the fowl as I if for boiling; cover with water, or good veal I broth, if at hand. Skim well while boiling, I and put into the saucepan, half an hour before the fowl is cooked, a quarter of a poimd of rice, j salt, pepper, and an onion. Stew very gently i till tender. Take out the fowl, strain the rice, and put the latter before the fije to swell ; thicken I the broth with flour and butter ; serve the fowl I on the centre of a dish, with the rice round, and i the sauce over all. The delicate appearance of the fowl wiU be spoiled if the rice be not well- 1 washed, and the scum carefully removed. Time, 1 one hour to boil fowl ; half an hour to stew j rice. Probable cost, 43. Sufficient for four or five persons. I Fowl, with Rice Croquettes.— Boil half a pound of rice in a quart of good broth, and let it simmer, afterwards adding two or three ounces of butter, until the liquid has evaporated, and the rice is left quite dry. Mould the rice into balls ; insert a spoon, and press the rice in the middle, so as to form a hollow, which fill with minced fowl, moistened slightly with bechamel sauce. Close the opening with some more rice, and frj', dipping each ball into egg, and roUing it in bread-crumbs. When of a nice brown, serve with a garnish of fried parsley. Time, half an hour to boil rice ; ten minutes to fry croquettes. Probable cost, Sd., exclusive of fowl. Frangipane.— Beat six eggs until light, add to them gradually a pint of new milk and two table-spoonfuls of flour. Put the mixture over the fire in a clean saucepan, with a quarter of a pound of fine sugar, and when close at the boiling point andthickish, stir in two ounces of cru.shed ratafias, a glass of rum or brandy, some grated lemon-rind, and two ounces of butter, browned slightly in a clean pan. This dehcious creamy preparation is an excellent substitute for custard. ERA ( 229 ) FBE It can be flavom-ed with vanilla, orange-flower, or cofliee, to suit the dish it is wanted for. The French use it to fill tartlets or cover fruit tarts. Probable cost, Is. 3d. for this quantity, exclusive of spii-its. Frankfort Sausages.— Mince very finely one pound of lean pork, from the shoulder, with thi-ee ounces of fat bacon ; add a little red wine diiring the mincing process, just enough to keep the meat moist. Season with equal quantities of black pepper and ground coriander seed, a little nutmeg grated, and salt to taste. Fill skins — these should be scrupulously clean, well- .soaked in salt and water, and wiped dry before being used. Biead soaked in milk or water, iind squeezed dry, is sometimes used, either to increase the quantity, or to make the sausages less rich. Allow the same quantity of bread as of fat. Time to boil, half an hour. Probable cost for this quantity, Is. 3d. Prench Cake. — Mix equal quantities of fine flour and groxmd rice together, half a pound of eafe'h. Put these into a bowl, with a pound of finely-sifted sugar, the grated rind of a lemon, and four ounces of sweet, and one of bitter, almonds, pounded together with a table- spoonful of orange-flower water. Beat twelve ■eggs separately, yolks from whites, and then mix with the above ingredients, until the whole are thoroughly blended. Time, one hour to bake. Probable cost, 2s. 6d. French. Fritters. — Dissolve two ounces of butter in half a pint of wax-m milk; blend with it ten ounces of flour, and work it till it is quite smooth. Whisk the whites of two eggs; ^idd them to the batter just before use, as the lightness will depend on this mainly. Season with salt, &c., if for vegetables; or sweeten with sugar if for fi'j'ing fruit. Time, ten minutes to fry. Probable cost, 7d. for this ■quantity. French Fritters (another way).— Jlix two large table-spoonfuls of floui- with as much wai-m water as wiU make it into a stiff paste ; beat up the whites and yolks separately of two eggs ; add the yolks to the paste, a table- spoonful of salad-oil, enough sugar to sweeten, and, lastlv, the whites of the eggs, which should be a stiff froth before being added. Drop the batter from a spoon, and fry in plenty of boiling lard. This preperation is excellent for fruit fritters, such as apples, peaches, oranges, etc. Time, about ten minutes to fry with fruit. Probable cost, 6d. French Gauffres.- Separate eight eggs, yolks from whites ; beat the yelks tiU light, and froth the whites. Put eight ounces of flour and a quarter of a pound of pounded sugar, with a little salt

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