Surprise Fritters

Ingredients

• one quart of milk
• six ounces of butter
• three-quarters of a pound of flour
• eight eggs

Method

1. 1

   Make a paste like cream puffs.

2. 2

   Drop spoonfuls into hot lard and fry until crisp and brown.

3. 3

   Fill with jelly, dust with powdered sugar, and serve with cream or Sabayon sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 162. The excerpt below is the record exactly as published.

Surprise fritters. Coffee DINNER Little Neck clams Crab grumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse Popover muffins. Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together ; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp. Paprika veal. The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock. Poached eggs, Bar le Due. Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon. Louise salad. Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it. Surprise fritters. One quart of milk, six ounces of butter, three-quarters of a pound of flour and eight eggs

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