Croquettes of semolina may also be made the same way.
No. 1298. Crème Frite à la Patissière.
Put the yolks of six eggs in a stewpan with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon; then add a pint of boiling milk or cream, stir in by degrees and place it over the fire, keeping stirred until it thickens, add an ounce of butter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower-water, and three whole eggs, mix the whole well together, and stir it a few minutes longer over the fire until the eggs set; then pour it out upon a sauté-pan, previously oiled, and when quite cold cut it into pieces one inch wide and two and a half long, dip them in eggs and bread-crumbs twice over, the same as for croquettes, fry them in the same manner, dress upon a napkin as high as you can, with sifted sugar over, they may be flavoured also with vanilla or lemon. They may be varied in shape according to fancy.
No. 1294. Beignets Soufflés à la Vanille.
Place half a pint of milk in a stewpan over the fire, and when boiling put in a fresh stick of vanilla, place a cover upon the stewpan, let it infuse ten minutes, then take out the vanilla and add rather more than an ounce of butter, place it again upon the fire, and when boiling stir in quickly six ounces of flour; dry the paste well over the fire, keeping it from sticking to the bottom of the stewpan, then take it off and stir in six whole eggs gradually, and six ounces of powdered sugar; have ready a stewpan of hot lard, into which drop the above mixture in pieces about the size of small walnuts, fry a nice colour, and when quite done drain them upon a cloth, and serve upon a napkin with sifted sugar over; they may also be flavoured with orange-flower-water.
No. 1295. Frangipane.
Put six whole eggs in a stewpan with three tablespoonfuls of flour, beat well together with a wooden spoon, then add a pint of milk or cream, and keep stirring over the fire until it becomes thick and upon the point of boiling; add a quarter of a pound of sugar, upon which the rind of an orange or lemon has been rubbed, two ounces of crushed ratafias, and a small glass of brandy (mix well); put two ounces of butter in a stewpan, place it upon the fire, and when getting a little brown stir it into the frangipane, which is then ready for use; it may be flavoured also with vanilla or any of the flavours used for such purposes.
No. 1296. Omelettes à la Célestine.
Put a quarter of a pound of powdered sugar and a quarter of a pound of flour together in a basin, which well mix with four eggs till smooth, then add nearly half a pint of milk; have ready an omelette-pan, in which put a small piece of butter, when the pan is quite hot pour in two tablespoonfuls of the mixture, which let spread all over the pan, when quite set and of a light brown colour underneath, turn it over upon the bottom of a stewpan-lid, previously buttered, and again from that upon a cloth, proceeding thus with the whole mixture, then spread a teaspoonful of apricot marmalade upon each; have ready some frangipane as directed in the last, quite hot, lay a piece the size of a small sausage upon each, and fold them up neatly, trim the ends, lay them upon a baking-sheet, sift sugar over and glaze lightly with the salamander, dress them in crown, or in pyramid upon your dish, and serve very hot.