(3044). Mundane Fritters (Beignets Mondains)

Prepare a cream cake paste, the same as for souffle fritters a la Medicis (No. 3047). Cut some bands of paper three inches long by two inches wide, and butter them over. Pour the paste into a pocket furnished with a channeled socket and push through on to each paper band a string of paste to form a large S, both ends being rolled. Heat some fat made with beef kidney suet and lard in a large frying pan, and when this is hot plunge in sufficient of the fritters to cover the surface; lift off the papers as quickly as they detach from the paste and fry the fritters slowly while tinning them over; when fried and of a fine color drain them on a sieve. After they become partly cold dip them one by one in a clear rum icing made with fine sugar and the liquor. Drain and place them at once on a pastry grate laid on top of a tin plate so that the icing drains off properly; when the fritters are dry dress and serve.

(3045). Orange Fritters A La Talleyrand (Beignets D'Oranges A La Talleyrand)

For One-Third

Cut two oranges into six pieces, leaving on the rind, then peel them closely and remove the seed-; besprinkle with fine sugar and drain on a cloth; dip each separate piece in frying batter ( No. 137), and plunge into hot fat, and when of a tine color and very crisp drain these six pieces on a baking sheet and glaze the surfaces under a salamander (Fig. 123).

For One-Third

Peel a medium-sized orange, divide it as for orange glacees with caramel and immerse them in frying batter (No. 137), plunge into very hot fat, and when they have attained a line color drain and besprinkle with vanilla sugar.

For One-Third

Peel three oranges to the pulp and pass a knife between the sections; take off all the skin and suppressing the seeds macerate in a little prunelle and sugar; wrap two pieces of orange in a rissole made of very thin brioche paste (No. 130), having it two and a quarter inches in diameter; fold the paste over and fasten the edges together, then put to rise in a mild temperature; fry to a fine color, drain well, dry and glaze with a light flavored icing (No. 105). Dress these three kinds of fritters on a napkin, all on the same dish, but in separate groups.

(3046). Singapore Fritters (Beignets Singapore)

Dry two dozen macaroons; break them up and mash them with some rum in order to make a consistent paste. Peel neatly a medium-sized ripe pineapple; remove the core with a column tube five-eighths of an inch in diameter and split it lengthwise in two; cut from each half, even slices, having them one-eighth of an inch thick; put these slices in a vessel, bestrew with sugar, and pour over some brandy, then let macerate for two hours. Drain, wipe, and cover one side with the macaroon and rum paste; lay another slice on top and fasten the two together so as to enclose the macaroons, then roll them in powdered cracker, and dip them in frying batter (No. 137); plunge into hot frying fat, and when the paste becomes crisp and of a line color drain off the fritters, wipe and dredge with sugar; set them on a baking sheet, push them into a hot oven to glaze, and dress in a pyramid on a folded napkin. Serve separately a sauce made with apricot marmalade (No. 3075) diluted with the pineapple infusion and a little rum, adding some square pieces of pineapple.

(3049). Strawberry Fritters With Macaroons, Garnished With Glazed Strawberry Fritters (Beignets De Fraises Aux Macarons, Gamis De Beignets De Fraises Glaces)

Procure some large strawberries; cover them entirely with apricot marmalade ( No. 3675) and roll them in pulverized macaroons, then dip them one by one into a light frying batter (No. 137), and plunge them immediately into very hot frying fat. When the paste has fried, and is of a fine color, drain them off, and roll in vanilla-flavored sugar; dress on a folded napkin surrounded by the strawberry fritters.

Strawberry Fritters

These are large strawberries dipped in frying batter, and plunged into very hot frying fat, drained, wiped, and bestrewn with sugar, then glazed in the oven; dress them around the above strawberry fritters.