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.