2423—Custard Fritters or Fried Cream

Custard fritters may be prepared in the three following totally different ways.

1st Method.—Cut up preparation No. 2400, Frangipan for Fried Cream with a round, square, or lozenge-shaped fancy cutter, as taste may dictate. Treat the resulting pieces of custard twice No. 174, Anglaise (for Egg-and-bread-crumbing), using very fine and fresh bread-crumbs for the purpose. Press upon the bread-crumbs with the blade of a knife that they may adhere properly, and fry the pieces of cream in very hot fat. On taking the fritters out of the fat sprinkle them with icing sugar, and dish them on a napkin.

N.B.—Instead of treating these fritters No. 174, Anglaise (for Egg-and-bread-crumbing), they may be dipped into batter and treated as directed in the case of Apricot fritters.

2nd Method.—Prepare a custard as for a “crème renversée” (No. 2639, Crème à la Vanille, Moulée), using only whole eggs, that it may be firm; and poach it in a utensil of a shape which will facilitate the cutting-up of the preparation. When the latter is quite cool, cut it up as fancy may suggest; dip the pieces in batter (No. 234, Batter for Oven-glazed Fruit Fritters) and plunge them in plenty of hot fat. Drain them on a piece of linen; sprinkle them with icing sugar; glaze them in a fierce oven, and dish them on a napkin.

3rd Method.—Prepare some common-shaped No. 2382, Ordinary Meringue, and keep them very dry.

When they have cooled, open them slightly on top, and, through the hole in each, fill them either with a Bavarois preparation, with some kind of ice-cream, or with a fruit salpicon thickened with stewed apricots or plums. Close the holes with the pieces that were cut out, and place the No. 2382, Ordinary Meringue in the refrigerator for an hour.

When about to serve them, quickly treat them No. 174, Anglaise (for Egg-and-bread-crumbing); set them (opened side uppermost) in a frying-basket, and dip them for a few seconds in smoking fat. Withdraw them as soon as their crusts have acquired a golden colour; sprinkle them with icing sugar; dish them on a napkin, and serve them immediately.