1337d. GERMAN FRITTERS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 fritters
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Divide one pound of Brioche-paste into twenty-four equal parts.
  2. Mould these into small finger-shapes, and bake them of a very light colour.
  3. Place these fingers in a deep sautapan, and pour over them a pint of cream, previously boiled with a stick of vanilla in it.
  4. Allow them to soak therein until quite cold.
  5. Bread-crumb them by being first dipped in beaten egg, and then rolled in the bread-crumbs.
  6. About twenty minutes before the fritters are required to be served, fry them of a bright light colour, in heated hog’s-lard.
  7. Shake some vanilla sugar over them.
  8. When neatly piled on a napkin, send to table quite hot.
Original Text
1337d. GERMAN FRITTERS. DIVIDE one pound of Brioche-paste into twenty-four equal parts; next, mould these into small finger-shapes, and bake them of a very light colour. These fingers must now be placed in a deep sautapan, and a pint of cream, previously boiled with a stick of vanilla in it, is to be poured over them, and they are to be allowed to soak therein until quite cold; after which they must be bread-crumbed by being first dipped in beaten egg, and then rolled in the bread-crumbs. About twenty minutes before the fritters are required to be served, fry them of a bright light colour, in heated hog’s-lard, shake some vanilla sugar over them, and when neatly piled on a napkin, send to table quite hot.
Notes
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