Fritters (choufleur à la Villeroi)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
Fritters
Marinade for choufleur en beignets variant
Batter
Instructions (14)
  1. Break a not too cooked cauliflower up into tiny sprays.
  2. Dip these into any rich and very thick white sauce, and leave them till this is fairly set on them.
  3. Dip them in frying batter till well coated.
  4. Fry a golden brown in plenty of hot fat.
  5. Drain well.
  6. Dust with fine salt and coralline pepper.
  7. Serve piled up on a napkin.
Variant (choufleur en beignets)
  1. Marinate the cold and broken-up vegetable for an hour or so in a little tarragon vinegar, with whole peppercorns and cloves.
  2. Drain it lightly.
  3. Dip it into the batter.
  4. Finish off as before.
Batter preparation
  1. Put into a basin 2 oz. fine flour, the yolk of an egg, a dessertspoonful of salad oil, and a good half gill of cold water.
  2. Mix it all till quite smooth, then let it rest for a little.
  3. When wanted for use add the well-beaten white of the egg, mixing it in very lightly and quickly, and use.
Original Text · last edited 4 days ago
—— fritters (choufleur à la Villeroi).—Break a not too cooked cauliflower up into tiny sprays, dip these into any rich and very thick white sauce, and leave them till this is fairly set on them; now dip them in frying batter till well coated, and fry a golden brown in plenty of hot fat, then drain well, dust with fine salt and coralline pepper, and serve piled up on a napkin. A variant of this dish (known as choufleur en beignets) consists in marinading the cold and broken-up vegetable for an hour or so in a little tarragon vinegar, with whole peppercorns and cloves, then draining it lightly, dipping it into the batter, and finishing off as before. For the batter put into a basin 2 oz. fine flour, the yolk of an egg, a dessertspoonful of salad oil, and a good half gill of cold water; mix it all till quite smooth, then let it rest for a little. When wanted for use add the well-beaten white of the egg, mixing it in very lightly and quickly, and use.
Notes
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