Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 232
232—Batter for Vegetables
Put one lb. of sifted flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute with one egg and the necessary quantity of cold water. Keep this batter somewhat thin, do not stir it, and let it rest for a few hours before using.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 232, p. 96. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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