Chapter XX · Entremets (Sweets) · No. 2422
Built upon: No. 234Batter for Oven-glazed Fruit Fritters
2422—Flower Fritters
Select some blown acacia flowers; besprinkle them with sugar and liqueur brandy, and leave them to macerate for thirty minutes.
Dip them in batter (No. 234, Batter for Oven-glazed Fruit Fritters); plunge them into plenty of hot fat; drain them; sprinkle them with best sugar and dish them on a napkin.
N.B.—Proceed as above for Elder-flower, Lily, and Vegetable-marrow-flower fritters; but in the case of the last two, the quartered corollæ, alone, are used.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2422, p. 716. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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