Beignets Souffles.
Boil 3 ozs. of butter in ½ a pint of water and add flour enough to
make the mixture stiff enough to leave the sides of the pan, then add
the yolks of three eggs and beat the mixture well. When cold, add the
whites of the eggs, beaten to a stiff froth, with one dessertspoonful of
sugar and a
flavoring of vanilla; fry in spoonfuls in hot fat. Serve at
once. Grated cheese and cayenne pepper may be substituted for the sugar
and vanilla.
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