Fried Cold Meat Fritters
From The profession of cookery, from a French point of view, 1894
This dish resembles fritters.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 56. The excerpt below is the record exactly as published.
any kind of cold meat may be made into entrees, but cold remains of poultry, or calf's head, or game may be made to look very appetising if cut small, nicely shaped, and then each piece slightly floured and dipped into good batter, when they should be fried a beautiful golden colour. They will look like fritters, and should be lightly piled on a silver dish if possible, and garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.