Pare and core without dividing the apples, slice them in rounds
the full size of the fruit, dip them into the same hatter as that
directed for the preceding fritters✪ Apple, Peach, Apricot, or Orange Fritters, fry them a pale brown, and let
them be very dry. Serve them heaped high upon a folded napkin,
and strew sifted sugar over them. After having stripped the outer
rind from the oranges, remove carefully the white inner skin, and in
slicing them take out the pips ; then dip them into the batter and
proceed as for the apple fritters. The peaches and apricots should be
merely skinned, halved, and stoned before they are drawn through
the batter, unless they should not be fully ripe, when they must first
be stewed tender in a thin syrup.
8 to 12 minutes
BRIOCHE FRITTERS.
The brioche-paste,* when good, makes very superior cannelons
and fritters . it is, we should say, better in this form than in that of
the bun or cake, in which it is seen so commonly abroad. Make it,
for the fritters, into very small balls ; roll them quite thin, put a tea-
spoonful or less of rich preser✪ Brioche Frittersve into each, moisten the edges and fold
the paste together securely, or with a small tin shape cut as many
rounds of the brioche as are wanted, place some preserve in the
centre of one half of these, moisten the edges, lay the remainder
lightly over them, press them carefully together and restore them to
a good form with the tin-cutter, by trimming them with it to their
original size ; glide them gently into a pan of boiling lard, and fry
them from four and a half to five minutes. Serve them very hot,
crisp, and dry, piled on a folded napkin. The cannelons are made
like those of paste, and are very good. They are sometimes filled
with lemon-cheesecake mixture, or with Madame Werner’s (see
Chapter XVIII.)
Fritters, 4\ to 5 minutes ; cannelons, 5 to 6 minutes.
POTATO FRITTERS. (ENTREMETS.)
The same mixture as for potato puddings✪ Potato Fritters, Chapter XXI., if
dropped in small portions into boiling butter, and fried until brown
on both sides, will make potato-fritters. Half the proportion of in-
gredients will be quite sufficient for a dish of these.
LEMON FRITTERS. (ENTREMETS.)
Mix with six ounces of very fine bread-crumbs four of beef suet
minced as small as possible, four ounces of pounded sugar, a small
tablespoonful of flour, four whole eggs well and lightly whisked, and
the grated rind of one large or of two small lemons, with half or
the whole of the juice✪ Lemon Fritters, at choice ', but before this last is stirred in,
* For this see page 347.
chap, xix.]
SOUFFLES, OMLETS, ETC.
885
add a spoonful or two of milk or cream if needed. Fry the mix -
ture in small fritters for five or six minutes.
CANNELONS. (ENTREMETS.)
Page 343 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pare and core without dividing the apples, slice them in rounds the full size of the fruit, dip them into the same hatter as that directed for the preceding fritters, fry them a pale brown, and let them be very dry. Serve them heaped high upon a folded napkin, and strew sifted sugar over them. After having stripped the outer rind from the oranges, remove carefully the white inner skin, and in slicing them take out the pips ; then dip them into the batter and proceed as for the apple fritters. The peaches and apricots should be merely skinned, halved, and stoned before they are drawn through the batter, unless they should not be fully ripe, when they must first be stewed tender in a thin syrup.
8 to 12 minutes
BRIOCHE FRITTERS.
The brioche-paste,* when good, makes very superior cannelons and fritters . it is, we should say, better in this form than in that of the bun or cake, in which it is seen so commonly abroad. Make it, for the fritters, into very small balls ; roll them quite thin, put a teaspoonful or less of rich preserve into each, moisten the edges and fold the paste together securely, or with a small tin shape cut as many rounds of the brioche as are wanted, place some preserve in the centre of one half of these, moisten the edges, lay the remainder lightly over them, press them carefully together and restore them to a good form with the tin-cutter, by trimming them with it to their original size ; glide them gently into a pan of boiling lard, and fry them from four and a half to five minutes. Serve them very hot, crisp, and dry, piled on a folded napkin. The cannelons are made like those of paste, and are very good. They are sometimes filled with lemon-cheesecake mixture, or with Madame Werner’s (see Chapter XVIII.)
Fritters, 4\ to 5 minutes ; cannelons, 5 to 6 minutes.
POTATO FRITTERS. (ENTREMETS.)
The same mixture as for potato puddings, Chapter XXI., if dropped in small portions into boiling butter, and fried until brown on both sides, will make potato-fritters. Half the proportion of ingredients will be quite sufficient for a dish of these.
LEMON FRITTERS. (ENTREMETS.)
Mix with six ounces of very fine bread-crumbs four of beef suet minced as small as possible, four ounces of pounded sugar, a small tablespoonful of flour, four whole eggs well and lightly whisked, and the grated rind of one large or of two small lemons, with half or the whole of the juice, at choice ', but before this last is stirred in,
* For this see page 347.
chap, xix.]
add a spoonful or two of milk or cream if needed. Fry the mix - ture in small fritters for five or six minutes.
CANNELONS. (ENTREMETS.)
Records on this page
Apple, Peach, Apricot, or Orange FrittersBrioche FrittersCannelonsPotato FrittersLemon Fritters