Merveilles

Ingredients

• a dessertspoonful of caster sugar
• a pinch of salt
• a wineglassful of Sauterne
• half a dozen eggs
• three-quarters of a pound of flour
• a little lard

Method

1. 1

   Dissolve the sugar and salt in the Sauterne, beat the eggs, and mix with the flour and lard.

2. 2

   Pour in the sugared wine, stir, and knead for about 45 minutes until bubbles appear.

3. 3

   Cover and let rise in a warm place, then roll out thinly, cut into strips, and fry in boiling butter until golden and sprinkled with sugar.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Merveilles Dissolve a dessertspoonful of caster sugar, a pinch of salt in a wineglassful of Sauterne, and beat half a dozen eggs, and mix into a little lard three- quarters of a pound of flour

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