Custard fritters may be prepared in the three following totally different ways.
1st Method.—Cut up preparation No. [2400] with a round, square, or lozenge-shaped fancy cutter, as taste may dictate. Treat the resulting pieces of custard twice [à l’anglaise], using very fine and fresh bread-crumbs for the purpose. Press upon the bread-crumbs with the blade of a knife that they may adhere properly, and fry the pieces of cream in very hot fat. On taking the fritters out of the fat sprinkle them with icing sugar, and dish them on a napkin.
N.B.—Instead of treating these fritters [à l’anglaise], they may be dipped into batter and treated as directed in the case of Apricot fritters.
2nd Method.—Prepare a custard as for a “crème renversée” (No. [2639]), using only whole eggs, that it may be firm; and poach it in a utensil of a shape which will facilitate the cutting-up of the preparation. When the latter is quite cool, cut it up as fancy may suggest; dip the pieces in batter (No. [234]) and plunge them in plenty of hot fat. Drain them on a piece of linen; sprinkle them with icing sugar; glaze them in a fierce oven, and dish them on a napkin.
3rd Method.—Prepare some common-shaped [meringues], and keep them very dry.
When they have cooled, open them slightly on top, and, through the hole in each, fill them either with a Bavarois preparation, with some kind of ice-cream, or with a fruit [salpicon] thickened with stewed apricots or plums. Close the holes with the pieces that were cut out, and place the [meringues] in the refrigerator for an hour.
[717]
]When about to serve them, quickly treat them [à l’anglaise]; set them (opened side uppermost) in a frying-basket, and dip them for a few seconds in smoking fat. Withdraw them as soon as their crusts have acquired a golden colour; sprinkle them with icing sugar; dish them on a napkin, and serve them immediately.
[2424—VIENNESE FRITTERS]
Quantities for the paste of Viennese fritters: one lb. of flour; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; and one-sixth pint of milk. This paste is prepared exactly like Brioche paste (No. [2368]).
In any case, as it has to be worked with the rolling-pin, always keep it a little firm.