Fritters à la Chantilly

Ingredients

• Take a pound of flour
• three eggs
• a very fresh cream cheese
• add a little white wine
• an ounce of powdered sugar
• a pinch of salt

Method

1. 1

   Stir thoroughly together, add a little white wine, an ounce of powdered sugar, and a pinch of salt; plunge a dessert-spoonful at a time of the batter into boiling lard, drain, and serve, sprinkled with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 136. The excerpt below is the record exactly as published.

Fritters à la Chantilly. Coulibiac of eel (a Russian dish). Make some brioche paste (see 24th of December), but do not use any sugar, wrap it up in a cloth, and keep in a warm place for twelve or fifteen hours ; after which roll it out to about half an inch thick, take half of it and lay in a baking tin, on a buttered sheet of paper, cover with alternate layers of rice, which has been boiled in water or stock, chopped hard- boiled yolks of egg, and fillets of eel; sprinkle with salt, pepper, spice, and chopped mixed herbs, cover with the remainder of the paste, make it as much the shape of a ball as possible, moisten the edges, so that they may adhere firmly, and bake in a moderate oven. Fritters à la Chantilly. Take a pound of flour, three eggs, and a very fresh cream cheese ; stir thoroughly together, add a little white wine, an ounce of powdered sugar, and a pinch of salt

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