Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 233
233—Batter for Fruit and Flower Fritters
Put one lb. of flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute gradually with one-quarter pint of beer and a little tepid water.
When about to use the batter mix therewith the whites of two eggs whisked to a froth.
N.B.—Keep this batter thin, if anything, and above all do not stir overmuch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 233, p. 96. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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