Soufflé Maizena Fritters

Ingredients

• half a pound of butter
• two large lumps of sugar
• half a wine-glassful of water
• two ounces of maizena
• naif a wine-glassful of water
• two ounces and a half of wheaten flour
• three eggs

Method

1. 1

   Warm butter, sugar, and water in a saucepan; when boiling, add maizena mixed with water and flour.

2. 2

   Remove from heat, let dry for 15 minutes, then stir in eggs.

3. 3

   If too stiff, add another egg.

4. 4

   Fry spoonfuls in boiling lard until golden.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 138. The excerpt below is the record exactly as published.

Soufflé maizena fritters. Calfs brains stewed in matelote sauce. Trim, soak, and boil the brains, simmer in matelote sauce (see 24th of December), and serve. Purée of partridge. Make a purée of partridge the same as for soufflé of par- tridge (see r7th of October), pour it into a buttered mould, and cook in a bain-marie for half an hour ; when done, turn out of the mould, and cover with a sauce made of essence of game and Spanish sauce. Soufflé maizena fritters. Warm half a pound of butter, two large lumps of sugar, and half a wine-glassful of water in a saucepan; as soon as it boils add two ounces of maizena, which you have stirred into naif a wine-glassful of water, and two ounces and a half of wheaten flour ; take the saucepan off the fire, and leave for a quarter of an hour, so that the paste may dry, after which, stir in three eggs

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