Sweet Potato Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 75. The excerpt below is the record exactly as published.
Sweet potato fritters. Broiled carp. Clean out and scale a fine carp, rub it over with oil, and broil; dish up on a purée cf sorrel, and cover with either white caper sauce, maître d'hôtel sauce, or with oïl and vinegar. Stewed ribs of beef. Lard some rolled ribs of beef, sprinkle with salt and pepper, and braise them (see 28th of May) ; blanch some carrots, and simmer in stock until reduced to a glaze ; make a little brown thickening with butter and flour, moisten it with some of the liquor from the beef ; warm this sauce, skim off all grease, and pass through à fine sieve on to the carrots ; when quite hot place round the beef and serve, Sweet potato fritters. Wash and peel the sweet potatoes, cut them up to about the length and thickness of salsifis, soak for half an hour in brandy and a little lemon peel; drain, dip into batter, fry, and when a good colour, dish up, sprinkled with powdered sugar
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