Heignets Souffles

Ingredients

• about a pint of water
• a pinch of salt
• a piece of butter the size of an egg
• a table-spoonful of sugar
• the rasped peel of three lemons
• two eggs complete
• the yolks of two more

Method

1. 1

   Boil water, salt, butter, sugar, and lemon peel.

2. 2

   Gradually add flour to form a paste.

3. 3

   Off the fire, mix in eggs and yolks.

4. 4

   Fry spoonfuls in boiling fat until golden.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 113. The excerpt below is the record exactly as published.

the yolks of two eggs, give it the juice of a lime, and let it get cold. After putting a small allow- ance of this in each oyster, shut the sides together, dip it in the batter, and fry immediately. I have already indicated the vegetables which make good fritters, and here repeat my high opinion of that method of treating them, FI^ITTERS. 201 Try this : — -pound a dish of boiled prawns in a mortar Avith some butter, and weak gravy ; when quite worked to a -puree, incorporate it loith the hatter, and drop the mixture by dessert-spoonfuls at a time, into your friture-^sin : let the fritters cook till they turn a rich golden colour, and are as crisp as biscuits, then drain, and serve them on a napkin, with crisply fried parsley. If you omit the prawn piiree, and simply fry spoonfuls of the plain batter, you will have heignets, or (as Rama- samy hath it) " pan-cake fritters," which may be either sent up as a savoury entremets, to be eaten with butter, pepper, and salt ; or as a sweet one, when they must be dusted over with powdered sugar, and sprinkled with lime juice. In the latter case, a spoonful of brandy or liqueur shaken over the fritters improves their general effect. All fruit fritters can be cooked in the batter I have de- scribed. Peaches, apricots, pears, and apples make deli- cious fritters, the pine- apple is equally amenable to the fri- f wre-pan ; whilst oranges and our lowly plantain are not to be despised. For the four former fruits we must look to the tin ; those that come to us from America are specially to be recommended. Pine-apples, when in season, can be procured in the market ; if out of season, the American tinned slices are capital substitutes. Oranges can be used in their season, and the plantain is a perennial friend. Whatever fruit be chosen, let it be set en marinade in liqueur, brandy, or rum. Delicate fruits require liqueur, the pine-apple is better associated with rum, the plantain and orange are thankful for either rum or brandy. A wineglass is enough. The fruit, sliced, and prepared for the " heignet,'" should be laid in a soup-plate, dusted over with sugar, and sprinkled with the brandy, or liqueur. After an hour, the slices should be turned over, basted again, and this should be repeated during the afternoon, until they are required by the cook, The brandy or 202 CULINARY JOTTINGS FOR MADRAS. liqueur you use for the marinade should be mixed in the batter. Orange quarters and slices of ripe plantain may be used raw, but the slices of pine-apple must be stewed till tender. I cannot do better than wind up this chapter with a recipe for heignets souffles : — " Put about a pint of water in a sauce-pan with a pinch of salt, a piece of butter the size of an egg, a table-spoon- ful of sugar, and the rasped peel of three lemons — when the whole boils, throw in gradually sufficient flour to form a thick paste, then let it remain ten minutes, and work into it, off the fire, two eggs complete

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