Chapter XX · Entremets (Sweets) · No. 2419
2419—Class 1. Fresh Fruit and Flower Fritters
Subject to the treatment undergone by them, fruits for fritters are of two kinds: firm fruits, such as apples and pears, and aqueous fruits, such as strawberries, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2419, p. 715. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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