[451.] Poveison of Pineapple.— Prepare the bread the same as in foregoing recipe, spread one side of the slices with a thick layer of pineapple marmalade and finish the same as in preceding recipe.
[452.] Beignets à la Marie-Louise.— Prepare a biroche dough (as in No. 773), roll it out 1 inch thick, cut into rounds and brush half of them over with beaten eggs; put in the center 1 teaspoonful peach or apricot marmalade, cover them with the remaining rounds and press the edges together; cut them out again with a cutter a little smaller than the first one, let them lay on a floured board with a floured napkin under them and set in a warm place for about 1 hour to rise; shortly before serving fry in boiling lard to a light brown color, lay them on a soft cloth, to absorb the fat, and serve with fruit sauce.
[453.] Beignets de creme à la française.— Beat up 3 whole eggs, the yolks of 6 and add 2 tablespoonfuls sugar, ¾ cup cream or milk and a little vanilla; put this into 6 buttered cups, set them in a pan of water, cover and bake till firm; remove them from oven and when cold turn them out and cut each one into 3 slices; lay them onto a tin pan, cut a round piece out of the center and fill up the hole with warm marmalade; when cold dip the beignets first into pounded macaroons, then in beaten egg, then in fine bread crumbs and fry in boiling lard to a light brown; serve on a napkin dusted with sugar and send either a snow, vanilla or caramel sauce to table with them.
[454.] Peach Beignets.— Pare and cut into halves 1 dozen large peaches, sprinkle over ½ cup sugar and pour a glass of Cognac or white brandy over them; cover and let them stand about 2 hours; shortly before serving lay them in rows upon a clean cloth and press another cloth lightly upon them to absorb the moisture; have ready a batter, dip each one separately into it and fry in boiling lard to a light brown color; lay them onto blotting paper, to absorb the fat, dust with powdered sugar and serve with the following sauce:—Heat the peach syrup to boiling point; beat the whites of 3 eggs to a stiff froth, add slowly the hot syrup, beating constantly, and serve.
[455.] Batter for Beignets.— Mix 1 cup sifted flour with a little salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; beat the 2 whites to a stiff froth; then add the batter slowly to the whites, beating constantly; it is then ready for use.
[456.] Pineapple Beignets.— Pare a small, ripe pineapple, cut into very thin slices and remove the hard part in center with a cutter or apple corer, so they have the shape of rings; dip the rings first into sugar, then in batter and fry in boiling lard; lay them on paper or soft cloth, to absorb the fat, dust with sugar and serve with orange snow sauce made as follows:—Put the juice of 3 oranges with ½ cup sugar over the fire to boil for 5 minutes and add a little grated rind; have the whites of 3 eggs beaten to a stiff froth, add the hot orange syrup slowly, beating constantly, and serve; or the beignets may be served without sauce or brushed over with orange glaze. Oranges may be used instead of pineapples.
[457.] Beignets of Nudels.— Prepare nudels from 2 eggs; cut fine and boil them in 3 cups milk with ½ tablespoonful butter and 2 tablespoonfuls sugar until thick; spread them ¼ inch in thickness onto buttered tins and when cold cut them into rounds with a biscuit cutter or small wineglass; spread 1 side with marmalade or jelly, lay 2 and 2 together and dip them in beaten eggs and fine zwieback or bread crumbs; fry in boiling lard and serve on a napkin dusted with sugar.
[458.] Beignets à la polonaise.— Bake ½ dozen small, thin pancakes, put them on paper and cover each cake with the following cream:—Put in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3 eggs, a pinch of salt, 1½ tablespoonfuls sugar, a teaspoonful butter and a little vanilla; stir this over the fire till it begins to boil; remove from the fire and when cold spread it over the pancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in boiling lard; serve on a napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.
[459.] Pannequets à la royale.— ½ pound sifted flour, 5 ounces melted butter, 6 eggs, 1½ cups cream or milk, ⅛ teaspoonful salt and 2½ tablespoonfuls sugar; stir the 6 yolks, sugar and salt together and add slowly the melted butter, flour and the lukewarm cream; add lastly the 6 whites beaten to a stiff froth; bake this mixture into small pancakes the size of a saucer, spread them with fruit marmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau. These pancakes may be served with any kind of sweet sauce. Stewed fruit may also be laid in center of dish and the pancakes laid around it.
[460.] Pannequets à la vanille.— Prepare some pancakes the same as in Pannequets Meringués, spread over boiled cream, roll each one up separately, cut them into two pieces, arrange them onto a round dish in a circle, sprinkle over some sugar and pounded macaroons and let them heat through slowly in the oven; serve with vanilla sauce.