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.