German Fkitteus

Ingredients

• three-quarters of a pound of flour
• two of butter
• half a pint of beer
• one teaspoonful of salt
• the beaten yolks of two eggs
• a garnish of parsley

Method

1. 1

   To the flour, add the dissolved butter in tepid beer, salt, and beaten yolks.

2. 2

   Mix, adding beer gradually.

3. 3

   Set aside for an hour, then add whipped egg whites.

4. 4

   Fry as omelettes, fill with mince or force-meat, fold, and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1996. The excerpt below is the record exactly as published.

German Fkitteus. To three-quarters of a pound of flour add two of butter dissolved in half a pint of beer (this should not be used till tepid), one tea- sjjoonful of salt, the beaten yolks of two eggs ; mix together, pouring the beer in by degrees. Work -\^-cll, set aside for an hour or so,"and when about to add the whites whipped to a froth, fry as omelettes, and lay mince No. 31 or force- meat No. 15 in them; fold over, and serve four or five on a dish, side by side, with a garnish of parsle

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