Various Fritters

2429—PINEAPPLE FRITTERS “A LA FAVORITE”

Cut the pineapple into roundels, one-third inch thick; cut each roundel in two; sprinkle the half-discs with sugar and kirsch, and let them macerate for thirty minutes. Then dry them and dip them into a very thick and almost cold frangipan cream, combined with chopped pistachios. Set the cream-coated roundels on a tray, and let them cool completely.

A little while before serving, detach the roundels from the tray; dip them in somewhat thin batter, and fry them in plenty of hot fat.

Drain them; sprinkle them with icing sugar; glaze them in a fierce oven, and dish them on a napkin.

2430—FRITTERS “A LA BOURGEOISE”

Cut a stale brioche crown into slices, one-third inch thick, and dip these into fresh, sugared cream, flavoured according to fancy. Drain them; dry them slightly; dip them into thin batter, and fry them in very hot fat.

Drain them; sprinkle them with sugar, and dish them on a napkin.

2431—SYLVANA FRITTERS

Hollow out some small round brioches, preserving the crusts for covers, and dip them in some thin, sugared and flavoured fresh cream. Then garnish them with a small fruit _salpicon_ with kirsch; cover this with the reserved covers; dip them into thin batter, and fry them in plenty of hot fat.

Drain them; dish them on a napkin, and sprinkle them with icing sugar.

2432—FRITTERS “A LA GRAND-MÈRE”

Spread upon a moistened tray a layer half inch thick of very reduced, stewed fruit. Cut it up according to fancy; dip the pieces in batter (No. 234), and fry them in plenty of hot fat.

On withdrawing the fritters from the fat, sprinkle them with icing sugar and set them to glaze in a fierce oven.

2433—REGINA FRITTERS

Shape some lady’s-finger biscuits (preparation No. 2378) into large half-balls, one and a half inch in diameter; bake these in a moderate oven and cool them. Then hollow out these half-balls; garnish them with apricot or some other jam; join them in couples, and dip them so as to thoroughly soak them in some fresh cream flavoured with maraschino.

Drain them; treat them _à l’anglaise_ with very fine bread-crumbs, and fry them in plenty of hot fat.

Drain them; dish them on a napkin, and sprinkle them with icing sugar.

2434—MINION FRITTERS

Proceed as above, but substitute for biscuit half-balls soft macaroons, saturated with kirsch syrup. For the rest of the operation, follow the procedure of No. 2433.

2435—FRITTERS A LA SUZON

Make a preparation of “rice for entremets,” and spread it in a thin layer upon a tray, to cool. Divide it up into discs three and a half inches in diameter; garnish the centre of these with a very stiff fruit _salpicon_; roll the discs into balls, so as to enclose the _salpicon_; dip these balls into thin batter, and fry them in plenty of hot fat.

Drain them; dish them on a napkin, and sprinkle them with icing sugar.

Charlottes

2436—APPLE CHARLOTTE

Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-shaped _croûtons_ of bread-crumb, slightly overlapping one another; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another. The _croûtons_ and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould.

Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot.

When the apples are cooked, and reduced to a thick purée, remove the faggot of aromatics and add three tablespoonfuls of stewed apricots.

Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould; for it settles in cooking.

Bake in a good, moderate oven for from thirty to thirty-five minutes.

2437—CHARLOTTE DE POMMES, EMILE GIRET

Prepare the Charlotte as directed above, but in a shallow mould.

When it is moulded on the dish, completely cover it with an even coat, half inch thick, of very firm “pastry cream” (No. 2401), and take care not to spoil the shape of the Charlotte.

Sprinkle the cream copiously with icing sugar; then, with a red-hot iron, criss-cross the Charlotte regularly all round; pressing the iron upon the sugar-sprinkled cream.

Surround the base of the Charlotte with a row of beads made by means of the piping-bag, from the same cream as that already used.

2438—VARIOUS CHARLOTTES

Charlottes may be made with pears, peaches, apricots, &c., after the same procedure as that directed under No. 2436. The most important point to be remembered in their preparation is that the stewed fruit used should be very stiff; otherwise it so softens the shell of bread that the Charlotte collapses as soon as it is turned out.

It is no less important that the mould should be as full as possible of the preparation used; for, as already explained, the latter settles in the cooking process.

2439—CRÈME A LA RÉGENCE

Saturate half a pound of “Biscuits à la Cuiller” with Maraschino-Kirsch, and then dip them into a quart of boiled milk. Rub them through a silk sieve, and add eight eggs, ten egg-yolks, two-thirds pound of powdered sugar and a small pinch of table salt. Pour the whole into a shallow, Charlotte mould, and set to poach in a _bain-marie_ for about thirty-five minutes.

Let the mould rest for a few minutes; turn out its contents on a dish and surround the base of the cream with a crown of stewed half-apricots, each garnished with a preserved cherry. Coat the whole with an apricot syrup, flavoured with Kirsch and Maraschino.

2440—CRÈME MERINGUÉE

Prepare some “Crème à la Régence” as above, and poach it in a buttered deep border-mould. Poach in a _bain-marie_; turn out on a dish, and garnish the middle of the border with Italian meringue (No. 2383), combined with a _salpicon_ of preserved fruit, macerated in Kirsch.

Decorate the border by means of a piping-bag, fitted with a grooved pipe and filled with plain, Italian meringue, without the fruit; and set to brown in a moderate oven.

Serve an orange-flavoured, English custard separately.

2441—VILLAGE CUSTARD

Saturate five ounces of dry biscuits with Kirsch and Anisette, and set them in a deep dish in layers, alternated with coatings of stewed, seasonable fruit, such as pears, apples, etc.

Cover the whole with the following preparation: one-half pound of powdered sugar mixed with eight eggs and the yolks of four, and diluted with one and three-quarter pints of milk. Poach in a _bain-marie_, in the oven.

2442—CUSTARD PUDDING

Custard pudding is a form of the English custard mentioned under No. 2397.

The difference between the two is that for the former whole eggs are used instead of the yolks alone, and that it is prepared according to the second method only. The average quantities for the preparation are:

Six eggs and six ounces of sugar per quart of milk. The custard is cooked in pie-dishes in a _bain-marie_, which should be placed in the oven or in a steamer.

According as to whether the custard be required milky or thick, the number of eggs is either lessened or increased. In regard to the sugar, the guide should be the consumers’ tastes. If necessary, it may be suppressed altogether, and saccharine or glycerine may be used in its stead, as is customary for diabetic patients.

Custard is generally flavoured with vanilla, but any other flavour suited to sweets may be used with it.

Pancakes.= (See preparations No. 2403.)

2443—CONVENT PANCAKES

Pour into a buttered and hot omelet-pan some preparation A, sprinkle thereon some William pears, cut into small dice; cover the latter with some more preparation A; toss the pancake in order to turn it; sprinkle it with powdered sugar, dish it on a napkin and serve it burning-hot.

2444—GEORGETTE PANCAKES

Proceed as for Convent pancakes, but substitute for pear-dice some very thin slices of pine-apple, macerated in Maraschino.

2445—GIL-BLAS PANCAKES

Make the following preparation: work three ounces of best butter in a bowl until it acquires the consistence of a pomade. Mix therewith three ounces of powdered sugar, three tablespoonfuls of liqueur brandy, a piece of butter the size of a filbert, and a few drops of lemon juice.

Make the pancakes with preparation C; spread the prepared butter upon them; fold each pancake twice, and dish them on a napkin.

2446—PANCAKES A LA NORMANDE

Proceed as for Convent Pancakes, but for the pear dice substitute fine slices of apple, previously _sautéd_ in butter.

2447—PANCAKES A LA PARISIENNE

These are made from preparation B, and are ungarnished.

2448—PANCAKES A LA PAYSANNE

Make these from preparation B (the _orgeat_ syrup and the macaroons being suppressed), and flavour with orange-flower water.

2449—PANCAKES A LA RUSSE

Add to preparation C, a quarter of its volume of broken biscuits saturated with kümmel and liqueur brandy, and make the pancakes in the usual way.

2450—SUZETTE PANCAKES

Make these from preparation A, flavoured with curaçao and tangerine juice. Coat them, like Gil-Blas pancakes, with softened butter, flavoured with curaçao and tangerine juice.

Croquettes.

2451—CHESTNUT CROQUETTES

Peel the chestnuts after one of the ways directed (No. 2172), and cook them in a thin syrup, flavoured with vanilla. Reserve one small, whole chestnut for each croquette. Rub the remainder through a sieve; dry the purée over a fierce fire, and thicken it with five egg-yolks and one and a half oz. of butter per lb. of purée. Let it cool.

Then divide the preparation up into portions the size of pigeons’ eggs, and roll these portions into balls, with a chestnut in the centre of each.

Treat them _à l’anglaise_ with some very fine bread-crumbs; fry them in some very hot fat, and dish them on a napkin.

Serve a vanilla-flavoured apricot sauce, separately.

2452—RICE CROQUETTES

Make a preparation as directed under No. 2404. Divide it up into two-oz. portions, moulded to the shape of such fruit as pears apples, apricots, etc.; treat these _à l’anglaise_, like the chestnut croquettes, and fry them in the same way.

Serve an apricot sauce or a vanilla-flavoured Sabayon separately.

2453—VARIOUS CROQUETTES

Croquettes may also be made from tapioca, semolina, vermicelli or fresh noodles, etc., in which case the procedure is that of the Rice Croquettes.

The preparation may be combined with currants and sultanas, and the croquettes are served with any suitable sauce.

2454—CROÛTE AUX FRUITS

Cut some slices one-fifth inch thick from a stale Savarin which has not been moistened with syrup, and allow two for each person. Set these slices on a tray; sprinkle them with icing sugar, and put them in the oven so as to dry and glaze them at the same time. Arrange them in a circle round a cushion of fried bread-crumbs, and between each lay a slice of pine-apple of exactly the same size as the slices.

Upon this crown of crusts, set some quartered apples and some stewed pears. The pears may be stewed in a pinkish syrup, which, by varying the colours, makes the croûte more sightly.

Decorate with preserved cherries, lozenges of angelica, quartered yellow and green _chinois_, etc. Fix a small, turned and white or pink pear on the top of the cushion, by means of a _hatelet_, and coat with an apricot sauce, flavoured with Kirsch.

2455—CROÛTE A LA LYONNAISE

Prepare the crusts as described above, and coat them with a smooth chestnut purée, flavoured with vanilla; then, cover them with an apricot purée, cooked to the _small-thread_ stage; sprinkle with finely-splintered and slightly-browned almonds, and dish in a circle.

Garnish the middle of the circle with chestnuts cooked in syrup, and pipped Malaga raisins, currants, and sultanas (washed and swelled in tepid water); the whole cohered with an apricot purée thinned with a few tablespoonsful of Malaga wine.

2456—CROÛTE AU MADÈRE

Dish the glazed crusts in a circle as already described. Pour into their midst a garnish consisting of equal parts of pipped, Malaga raisins, currants, and sultanas, swelled in tepid water and moistened with a Madeira-flavoured, apricot syrup.

2457—CROÛTE A LA MARÉCHALE

Cut from a stale _mousseline_ brioche, some triangles of the same thickness as the ordinary crusts. Coat them with _pralin_ (No. 2352), and then set them on a tray; sprinkle them with sugar glaze, and dry the _pralin_ in a moderate oven.

Stick a fried-bread-crumb cushion, four inches high, on a dish, and surround it with a _salpicon_ of pineapple, raisins, cherries, and sugared orange-rind, cohered with some stiff stewed apples, combined with a little apricot purée. Set the _pralin_-coated triangles upright alongside of the _salpicon_, and surround them with a border of half-pears, stewed in syrup, half their quantity being white and the other pink.

On the top of the cushion, set a small pear, cooked in pink syrup, which fix with a small _hatelet_, surround the border of half-pears with a thread of apricot purée, flavoured slightly with vanilla, and serve a sauceboat of the same purée separately.

2458—CROÛTE A LA NORMANDE

Prepare the crusts as indicated under No. 2454, coat them with very stiffly stewed apples, and dish them in a circle.

Garnish their midst with stewed apples, prepared as for a Charlotte, and upon the apples set a pyramid of quartered, white and pink apples, cooked in syrup. Cover with reduced apple syrup, thickened with a little very smooth stewed apples flavoured with Kirsch or old rum.

2459—CROÛTE A LA PARISIENNE

Coat the crusts with _pralin_, as explained under No. 2457, and dish them in a circle. In their midst set some thin slices of pine-apple, the ends of which should rest upon the circle of crusts; in the middle, pour a garnish of various fruits, cohered with an apricot purée, flavoured with Madeira, and coat the circle of crusts with apricot syrup flavoured with Madeira.

2460—CROÛTE AUX ABRICOTS AU MARASQUIN

Cook some Savarin paste in buttered tartlet moulds. When these tartlets are cooked, hollow them out at the top, taking care to leave a somewhat thick border all round.

Coat them inside with _pralin_ (No. 2352), and dry them in a moderate oven. Then garnish the centre of the tartlets with frangipan cream, combined with filbert _pralin_. Upon this cream set a stoned apricot poached in Maraschino.

Surround the apricot with small, candied half-cherries, alternated with lozenges of angelica. Serve an apricot sauce, flavoured with Maraschino, separately.

2461—CROÛTE VICTORIA

Prepare a crust after No. 2456, and garnish the centre with candied cherries and glazed chestnuts. Serve an apricot sauce, flavoured with rum, separately.

Sweet omelets may be divided into four distinct classes, which are:—

1. Liqueur omelets. 2. Jam omelets. 3. Souffléd omelets. 4. Surprise omelets.