Chapter XX · Entremets (Sweets) · No. 2428
2428—Souffléd Fritters “en Surprise”
Prepare the fritters exactly like the preceding ones. When taking them out of the fat, open them slightly and garnish them, by means of the piping-bag, either with stewed fruit, jam, a very fine, thickened salpicon of fruit, or some kind of cream, especially frangipan or pastry cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2428, p. 718. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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