Chapter XX · Entremets (Sweets) · No. 2424
Built upon: No. 2368Ordinary Brioche Paste
2424—Viennese Fritters
Quantities for the paste of Viennese fritters: one lb. of flour; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; and one-sixth pint of milk. This paste is prepared exactly like Brioche paste (No. 2368, Ordinary Brioche Paste).
In any case, as it has to be worked with the rolling-pin, always keep it a little firm.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2424, p. 717. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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