French Bances

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Boil gently for three to four minutes: water, lemon-peel, butter, and orange-flower water.
  2. Remove the lemon-peel.
  3. Gradually add half a pint of flour, boiling and stirring until a stiff paste forms.
  4. Remove from heat.
  5. Add six well-beaten eggs, omitting three whites.
  6. Beat for at least half an hour until the paste is stiff and light.
  7. Heat two pounds of hog’s-lard in a stewpan to a boil.
  8. Fry the bances if they are of the right lightness, stirring constantly until properly browned.
  9. A large dish will take six or seven minutes boiling.
  10. Drain the cooked bances in a dish and keep warm by the fire.
  11. Strew sugar over them.
  12. When ready to fry, drop them through the handle of a key.
Original Text
French Bances. Take half a pint of water, a bit of lemon-peel, a piece of butter the size of a walnut, and a little orange-flower water; boil them gently three or four minutes; take out the lemon-peel, and add to it by degrees half a pint of flour: keep it boiling and stirring until it is a stiff paste; then take it off the fire, and[225] put in six eggs, well beaten, leaving out three whites. Beat all very well for at least half an hour, till it is a stiff light paste; then take two pounds of hog’s-lard; put it in a stewpan; give it a boil up, and, if the bances are of a right lightness, fry them; keep stirring them all the time till they are of a proper brown. A large dish will take six or seven minutes boiling. When done, put them in a dish to drain; keep them by the fire; strew sugar over them; and, when you are going to fry them, drop them through the handle of a key.
Notes
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