BRIOCHE FRITTERS.
The brioche-paste,[[134]] when good, makes very superior cannelons and fritters: it is, we should say, better in this form than in that of the bun or cake, in which it is seen so commonly abroad. Make it, for the fritters, into very small balls; roll them quite thin, put a teaspoonful or less of rich preserve into each, moisten the edges and fold the paste together securely, or with a small tin shape cut as many rounds of the brioche as are wanted, place some preserve in the centre of one half of these, moisten the edges, lay the remainder lightly over them, press them carefully together and restore them to a good form with the tin-cutter, by trimming them with it to their original size; glide them gently into a pan of boiling lard, and fry them from four and a half to five minutes. Serve them very hot, crisp, and dry, piled on a folded napkin. The cannelons are made like those of paste, and are very good. They are sometimes filled with lemon-cheesecake mixture, or with Madame Werner’s (see Chapter [XVIII].)
[134]. For this see page [347].
Fritters, 4-1/2 to 5 minutes; cannelons, 5 to 6 minutes.
POTATO FRITTERS. (ENTREMETS.)
The same mixture as for potato puddings, Chapter [XXI.], if dropped in small portions into boiling butter, and fried until brown on both sides, will make potato-fritters. Half the proportion of ingredients will be quite sufficient for a dish of these.
LEMON FRITTERS. (ENTREMETS.)
Mix with six ounces of very fine bread-crumbs four of beef suet minced as small as possible, four ounces of pounded sugar, a small tablespoonful of flour, four whole eggs well and lightly whisked, and the grated rind of one large or of two small lemons, with half or the whole of the juice, at choice; but before this last is stirred in, add a spoonful or two of milk or cream if needed. Fry the mixture in small fritters for five or six minutes.
CANNELONS. (ENTREMETS.)
