Fritters (Choufleur à la Villeroi)
From The "Queen" cookery books: Vegetables, 1902
A variant involves marinating the cauliflower in tarragon vinegar before frying.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.
fritters {choufleur d la Villeroi). — Break a not too cooked cauliflower up into tiny sprays, dip these into any rich and very thick white sauce. 48 VEGETABLES. and leave them till this is fairly set on them ; now dip them in frying batter till well coated, and fry a golden brown in plenty of hot fat, then drain well, dust with fine salt and coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.