Beignets à la Pignatelli

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Put one pint of water in a stewpan with one and a half ounces of butter, season with salt and pepper; boil, and add four and a half ounces of flour, and one ounce of grated Parmesan.
  2. Stir over the fire for three minutes, then add sufficient eggs to turn the mixture to a smooth paste.
  3. Add to the paste one ounce of lean cooked ham finely chopped.
  4. When mixed, form the paste into balls the size of a walnut, and fry in plenty of hot fat.
Original Text
Beignets à la Pignatelli.—Put one pint of water in a stew- pan with one and a half ounces of butter, season with salt and pepper; boil, and add four and a half ounces of flour, and one ounce of grated Parmesan. Stir over the fire for three minutes, then add sufficient eggs to turn the mixture to a smooth paste. Add to the paste one ounce of lean cooked ham finely chopped. When mixed, form the paste into balls the size of a walnut, and fry in plenty of hot fat.
Notes
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