Bagnets a l'Eau

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Boil the water, cinnamon, lemon peel, rhenish wine, and coriander seeds for ten minutes.
  2. Add the fresh butter and stir until melted.
  3. Strain the liquor into sufficient flour to make a batter.
  4. Put the batter over the fire again to simmer gently.
  5. Add the egg yolks.
  6. Have lard ready boiling.
  7. Put pieces of the mixture, the size of a damson, into the boiling lard.
  8. Fry them until they are a light brown colour.
  9. Drain the fried pieces.
  10. Serve them up with sifted sugar over them.
N. B.
  1. The butter should be well beaten.
Original Text
Bagnets a l'Eau. Take half a pint of water, a stick of cinnamon, a bit of lemon peel, a gill of rhenish wine, and a few coriander seeds; sweeten to the palate with sugar, boil the ingredients ten minutes, add an ounce of fresh butter, and when it is melted strain the liquor to a sufficient quantity of flour to make it into a batter. Then put it over the fire again to simmer gently, and add six yolks of eggs. Have ready boiling lard, put into it pieces of the mixture of the bigness of a damson; fry them of a light brown colour, drain them, and serve them up with sifted sugar over. N. B. The butter should be well beaten. [190]
Notes
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