Chapter XX · Entremets (Sweets) · No. 2431
2431—Sylvana Fritters
Hollow out some small round brioches, preserving the crusts for covers, and dip them in some thin, sugared and flavoured fresh cream. Then garnish them with a small fruit salpicon with kirsch; cover this with the reserved covers; dip them into thin batter, and fry them in plenty of hot fat.
Drain them; dish them on a napkin, and sprinkle them with icing sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2431, p. 719. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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