Fritters, Sarah Bernhardt Style
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.
thickly reduced Madeira Sauce. Beignets a la Sarah Bernhardt — Fritters, Sarah Bernhardt Style. Parboil some marrow cut in small squares, drain and add the same amount each of truffles and mushrooms previously cooked, then blend with thickly reduced Madeira. Sauce. Cut bands of unsweetened pancakes, 2j4 by 4 inches, spread over them the above preparation, wrap up and let get cold. Ten minutes before serving dip the fritters in frying batter
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