Beignets de foie gras

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (22)
batter
for frying
foie gras seasoning
garnish
alternative fillings
tripe variation
sauce for tripe variation
Instructions (8)
  1. Make a good batter with two heaped tablespoonfuls of dried and sifted flour, the yolk of one egg, a tablespoonful of oil (or 1oz. of liquefied butter), with coralline pepper and salt to taste, and lastly a gill of water added very gradually when the other ingredients are well mixed and perfectly smooth.
  2. Let this batter stand for two hours at least.
  3. When about to use it, stir into it quickly the stiffly whipped whites of two eggs.
  4. Be careful to have the batter thick enough to adhere smoothly and evenly to the object to be fried.
  5. Bring a pan of boiling fat to such a heat that it is perfectly still and a very slight blue vapour is beginning to rise.
  6. Dip into the batter some neat pieces of foie gras (previously seasoned with salt, coralline pepper, and lemon juice), and slip each coated gently into the fat, turning it over lightly with a fork, and, when perfectly crisp and of a delicate golden brown, drain it on kitchen paper in front of the fire; then dish on a napkin, lightly sprinkled with coralline pepper.
  7. Pieces of sweetbread, calves' brains, oysters, poultry livers, etc., can all be used in this way.
  8. Nicely cooked tripe is delicious if cut into neat pieces, seasoned with pepper, salt, and lemon juice, and then fried in batter as above, and served plain or with tomato sauce, in which case it is known as beignets de gras double à l'Orie.
Original Text · last edited 4 days ago
Beignets de foie gras.—Make a good batter with two heaped tablespoonfuls of dried and sifted flour, the yolk of one egg, a tablespoonful of oil (or 1oz. of liquefied butter), with coralline pepper and salt to taste, and lastly a gill of water added very gradually when the other ingredients are well mixed and perfectly smooth. Let this batter stand for two hours at least, and when about to use it, stir into it quickly the stiffly whipped whites of two eggs. Be careful to have the batter thick enough to adhere smoothly and evenly to the object to be fried. Bring a pan of boiling fat to such a heat that it is perfectly still and a very slight blue vapour is beginning to rise; dip into the batter some neat pieces of foie gras (previously seasoned with salt, coralline pepper, and lemon juice), and slip each coated gently into the fat, turning it over lightly with a fork, and, when perfectly crisp and of a delicate golden brown, drain it on kitchen paper in front of the fire; then dish on a napkin, lightly sprinkled with coralline pepper. Pieces of sweet- bread, calves' brains, oysters, poultry livers, etc., can all be used in this way. Nicely cooked tripe is delicious if cut into neat pieces, seasoned with pepper, salt, and lemon juice, and then fried in batter as above, and served plain or with tomato sauce, in which case it is known as beignets de gras double à l'Orie.
Notes
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