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.
[719]
]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[!-- TN: grave invisible, original has apostrophe instead of hyphen --]”]
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].
[720]
][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.