Frou-Frou Fritters
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 3. The excerpt below is the record exactly as published.
Frou-Frou Fritters. Have ready some thin unsweetened French Pan- cakes, fill them with puree of foie gras mixed with chopped truffles and fold them in three or four. Cut the folded pancakes in lozenge shape, dip in a light frying batter
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