|
Classic
Cook Books
< last page | next page >
page 154
425. PECHES FRITTES.
FRIED PEACHES. AND
426. ANANAS FRIT.
FRIED PINEAPPLE.
PROPORTIONS AND PREPARATION.--As for No. 424, but cut the peaches in 2 or 4,
according to the size and don't peel them. Cut the pine apples in slices 1/4
inch thick.
427. CREMES FRITTES.
FRIED CREAM.
PROPORTIONS.--For five persons:
Eggs.............5.
Flour.............3 tablespoonsful.
Sugar.............2 tablespoonsful.
Milk..............1 pint.
Lemon.............The yellow rind of 1.
Vanilla...........A little.
Fat...............Enough to fry.
PREPARATION.--1st.--Take 3 eggs, 3 tablespoonsful flour, 2 tablespoonsful sugar,
the zest of a lemon, or some vanilla, mix all together. 2d. Add little by little
and while beating, 1 pt. boiling milk, till you obtain a thick pap; allow it to
cook for 10 minutes, always stirring. 3d. Pour this on a plate in a 1/2 inch
layer and let it cool. 4th. Cut the cold pap in cakes, steep them in 2 beaten
eggs, roll in bread crumbs and fry. 5th. Serve on a napkin, with granulated
sugar.
428. POMMES AU BEURRE.
APPLES WITH BUTTER.
PROPORTIONS.--For five persons:
Apples...............8.
Sugar................3 tablespoonsful.
Apricot sauce........1 glassful.
PREPARATION.--1st. Pare and core 8 nice apples, and dispose them on a buttered
dish. 2d. Sprinkle sugar over them and let them bake in an oven until soft. 3d.
Prepare a hot syrup with some marmalade of apricot and water, and pour over the
apples.
429. POMMES AU FOUR.
BAKED APPLES.
PROPORTIONS AND PREPARATION.--As for No. 428, but do not peel the apples. Core
them, put some granulated sugar in the hole and let them bake. When ready to
serve, sprinkle some granulated sugar over.
< last page | next page >
Classic
Cook Books
|
