(3036). Alliance Fritters (Beignets Alliance)

Cut six medium-sized apples in transversal slices three-eighths of an inch thick; remove the cores with a column tube, cut away the edges with a two inch in diameter vegetable cutter so as to have all the rounds of the same size; fry them in butter over a brisk fire, drain and wipe. Drain as many halves of stewed peaches as there are slices of apples, fill the hollow in the apples with apple jelly (No. 3068). Prepare a fine paste with the same quantity of dry macaroons as apple paste, and pound well together with a few spoonfuls of maraschino, and with this paste till the center of the halved peaches, and fasten these on to the rounds of apple; cover the other side of the apple with the macaroon paste to have the whole form a ball; roll them in cracker dust, and then dip in frying batter (No. 137) and plunge into hot frying fat. When the paste has become dry and well browned, drain the fritters on to a cloth, besprinkle with sugar, and lay them on a tart dish to place in the oven in order that they may glaze.

Serve separately a pineapple syrup: Put half a pint of apple pulp that has been passed through a fine sieve into a saucepan, and dilute it with three gills of syrup, boil up for one minute, and then thicken this sauce with a spoonful of fecula diluted in a little cold water; remove it at once from the fire, flavor well with kitsch, and add half a pint of pineapple cut in three-sixteenths of an inch squares; keep the sauce hot until needed.

(3039). Apricot Or Peach Fritters With Maraschino (Beignets Dabricots Ou De Peches Au Marasquin)

Split a dozen fine apricots or peaches in four; remove the stones and skin, then boil up in a light syrup, but keeping them firm; drain on a cloth, wipe and fill the hollow space left by the stone with a ball of macaroon paste pounded with a little maraschino; cover over with a light layer of peach marmalade (No. 3675), roll them at once in pulverized macaroons and dip them in frying batter (No. 137), then plunge in hot frying fat and fry the fritters to a fine color; drain, wipe and dredge over with vanilla sugar and dress in a pyramid on a folded napkin. Serve separately a sauce made of puree of apricots if the fritters be of apricots, flavored with maraschino, or of peaches if the fritters are of peaches.

Another way is to peel the apricots or peaches, cut them in four, then place the pieces in a vessel with sugar, maraschino and a little vanilla syrup; one hour later drain and roll them in powdered macaroons passed through a coarse sieve. Dip the pieces in frying batter (No. 137) and immerse in hot fat, then fry to a fine color. After the paste is well fried, drain, wipe and besprinkle with vanilla sugar, then dress on a napkin and serve with the same sauce as for the above.

(3040). Brioche And Cream Fritters With Sabayon (Beignets De Brioche A La Creme Au Sabayon)

, Butter a tin mold forming a box four inches wide by three inches deep and eight inches long, with a hinged cover; fill it half full with brioche paste (No. 130); let it rise in a mild temperature until the box is full, close the cover and fasten the catch, then bake it in a moderate oven. As soon as done, unmold and lay it on a wicker stand and keep it in a cool place to use only twelve hours later. Now pare and cut it up into three-eighths of an inch thick slices; cut these straight through the center so as to obtain oblong pieces three inches long by one and a half inches wide. Dilute six egg-yolks with one quart of double cream and two ounces of vanilla-flavored sugar; run the whole through a sieve and dip into it the pieces of brioche so that they soak in well: drain them off and plunge into hot frying fat, then drain again and wipe; besprinkle with powdered vanilla sugar and dress in a pyramid. Serve a sabayon with Madeira wine separately. (See cabinet pudding with sabayon, No. 3096.)