Cold Cooked Meat Fried In Batter Recipe

Tender, cold cooked meat of any kind may be trimmed into pieces of uniform shape and size, dipped in Villeroi sauce, and when cold egg-and-bread-crumbed and fried in deep fat. Fritter batter may take the place of the sauce and egg-and-bread-crumbing. "Cooked fine herbs," or a croquette mixture, is often spread upon one side after shaping. Cold roast turkey and chicken are excellent prepared by this recipe.

Fritter Batter Recipe

The yolks of 2 eggs. 1/4 teaspoonful of salt. 1/2 cup of milk. 2 teaspoonfuls of olive oil. 1 cup of flour. The whites of 2 eggs.

Beat the yolks, add the milk gradually and stir little by little into the flour and salt sifted together; add the oil and set aside several hours. When ready to use add the whites of the eggs beaten stiff.

Batter For Swedish Timbale Cases Recipe

1 cup of flour. 1 egg, or two yolks. 1/2 teaspoonful of salt. 1/2 cup of milk.

Prepare as above, except beat the egg without separating. If the cases lack in crispness and are thick and soft, more milk is needed; when right the case is very thin, delicate, and crisp. For notes on fritter batter, see fritters under desserts.