2426—Cold Viennese Fritters

Roll out a piece of the paste prescribed, which should be kept somewhat soft, and stamp it out with a round cutter two and a half inches in diameter. Set half of these roundels of paste on buttered sheets of paper, lying on trays; garnish them either with stewed fruit or jam; slightly moisten their edges; cover them with the remaining roundels of paste, and let the paste ferment for thirty minutes.

A few minutes before serving, grasp the ends of the sheets of paper; plunge the fritters into plenty of hot fat, and withdraw the sheets of paper as soon as the fritters fall from them.

Drain them as soon as they begin to colour; and plunge them immediately into a light, hot syrup, flavoured as fancy may dictate. Withdraw them as soon as they are beginning to be saturated, and serve them cold.

N.B.—In the case of either of these two methods of serving Viennese fritters, the latter, which are served under the name of “fritters à la Dauphine,” may be garnished with fruit salpicons or cream preparations.