232. FRYING BATTER FOR FILLETS OF FISH, POULTRY, GAME, ETC., A LA HORLY, OR A LA ROYALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Put into a two-quart basin three-quarters of a pound of sifted flour, a little salt, two yolks of eggs, and two ounces of fresh butter previously melted in a small stewpan.
  2. To these add gradually about half a pint of tepid water, and stir the whole together with a wooden spoon until the batter has acquired the consistency and appearance of rich-looking double cream.
  3. It may then be put aside in the larder until within half an hour of its being wanted, when the whites of [the eggs should be added].
Original Text
232. FRYING BATTER FOR FILLETS OF FISH, POULTRY, GAME, ETC., A LA HORLY, OR A LA ROYALE. PUT into a two-quart basin three-quarters of a pound of sifted flour, a little salt, two yolks of eggs, and two ounces of fresh butter previously melted in a small stewpan; to these add gradually about half a pint of tepid water, and stir the whole together with a wooden spoon until the batter has acquired the consistency and appearance of rich-looking double cream; it may then be put aside in the larder until within half an hour of its being wanted, when the whites of
Notes
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