1337 a. PRINCESS FRITTERS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the fritters
Instructions (10)
  1. Cut the cake into slices a quarter of an inch thick.
  2. Cut the slices into small circular shapes with a tin-cutter, about the diameter of a five shilling piece.
  3. Place the shapes in a sautapan, previously stewed with orange sugar.
  4. Pour sufficient cream over them to cover them.
  5. Shake some more orange sugar over the entire surface.
  6. When about to fry the fritters, detach separately in very light and delicately-made frying-batter.
  7. Fry the fritters until crisp.
  8. Glaze them brightly with sifted sugar and the red-hot salamander.
  9. After being dished up, pour some apricot-jam, diluted with a little orange flower-water, round the base.
  10. Serve.
Original Text
1337 a. PRINCESS FRITTERS. THIS kind of fritter is prepared from the remains of Brioche, Baba, Savarin, Compiegne cake, or Kouglauff; which ever of the foregoing happens to be used for the specified purpose, should be first cut up into slices a quarter of an inch thick, and then again cut out into small circular shapes with a tin-cutter, about the diameter of a five shilling piece; place them in a sautapan, previously stewed with orange sugar, and pour over them sufficient cream to cover them, shake some more orange sugar over the entire surface, and when about to fry the fritters, detach separately in very light and delicately-made frying- batter. When these fritters are fried crisp, let them be brightly glazed with sifted sugar and the red-hot salamander; and, after being dished up, pour some apricot-jam, diluted with a little orange flower- water, round the base, and serve.
Notes
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