Batter Dariols

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
for frying
for filling
Instructions (7)
  1. Have ready some clean boiling fat, and plunge the dariol fryer with three moulds into this till it is quite hot.
  2. Mask the sides and bottoms quickly with frying batter, carefully trimming off the superfluous batter round the top edge with your finger or a knife.
  3. Fry at once in the boiling fat till of a nice golden colour.
  4. Lift off the cases (when done they should slip off quite easily).
  5. Return them at once to the fat for a minute to crisp the insides.
  6. Drain them well.
  7. Either fill them with whatever ragout, &c., you wish to use, or else store them in an air-tight box till wanted, as they will keep well for two or three days, and are convenient to have ready.
Original Text · last edited 4 days ago
Batter Dariols.—Have ready some clean boiling fat, and plunge the dariol fryer with three moulds into this till it is quite hot; then mask the sides and bottoms quickly with frying batter, carefully trimming off the superfluous batter round the top edge with your finger or a knife, and fry at once in the boiling fat till of a nice golden colour; then lift off the cases (when done they should slip off quite easily), return them at once to the fat for a minute to crisp the insides, and, after draining them well, either fill them with whatever ragout, &c., you wish to use, or else store them in an air-tight box till wanted, as they will keep well for two or three days, and are convenient to have ready. If by
Notes
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