1104. Fish Fritters

Make a light forcemeat with any kind offish, put a small quantity into pieces of puff paste the size of a common puff, fry in boiling lard and drain dry, serve with truffles or bechamel sauce round them.

1105. Orange Fritters

Take some oranges, pare off the rind quite close, cut them into quarters and blanch them for a quarter of an hour, then drain them, take out the pips, put the oranges into a light syrup, and simmer them to a caramel; remove them from the fire, let them cool, cover them with syrup, dip each quarter into butter, and fry them of a nice colour, sprinkle them with powdered sugar; glaze and serve them.

1106. Oyster Fritters

Blanch some oysters in their own liquor, then place them for some time in vinegar and water, with salt, shred parsley, and small white onions sliced, after which dry them well, dip each in batter and fry them.

1107. Oyster Fritters

Blanch some of the largest oysters you can get; but do not let them boil; take off the beard, strain the liquor, and season with cayenne pepper and a few drops of essence of anchovies; make this liquor into a good thick batter, using a little cream, have your stewpan with lard quite hot, then dip them separately into the' batter, then fry them, use silver skewers for them, if not dish on a napkin and fried parsley.

1108. Parmesan Fritters

Grate half a pound of Parmesan cheese, and a quarter of a pound of some good lemon cheese, put them into a stewpan with a spoon-' ful of flour, mix well, add half a pint of cream, or milk, a little cayenne pepper, a little black, and some salt, and a table-spoonful of ready-made mustard, boil all over the fire, with a wooden spoon keeping it well stirred; let it cool a little, then add two or three yolks of raw eggs, stir all until it is quite stiff, turn it out upon a dish to cool, and then form them into the shape most approved of, as pairs, or round, or flat. Egg and bread crumb them twice, fry them in very hot lard a bright yellow, fry some parsley at the same time, send them up very hot, and on a napkin with fried parsley.

1109. Fritters Royale

Put into a saucepan a quart of new milk, the moment it is on the boil pour in a pint of pale sherry or Madeira, remove it from the fire, let it stand six minutes, skim off the curd and then turn it into a basin, beat it up well with six eggs, season it with nutmeg, beat it with a whisk, add enough flour to make it of the consistence of batter, add sugar, and fry quick.

1110. Fritters Spanish

Cut into lengths about the size and thickness of your finger the crumb of a French roll, you may please your fancy as to the shape, soak it in a compound of cream, nutmeg, sugar, pounded cinnamon, and an egg; fry it, when thoroughly soaked, a nice brown, serve with butter, wine, and sugar sauce.

1111. Fritters Souffles

Mix the yolks of four eggs, half a spoonful of olive oil, and a little salt, with half a pound of flour, whip the whites of the eggs to a snow and add it to the rest; when your paste is equal to a thick batter take one spoonful of it and roll it in flour, make each ball about the size of a walnut, fry them in a hot friture of oil, sprinkle with white sugar, and serve hot.