Chapter XX · Entremets (Sweets) · No. 2432
Built upon: No. 234Batter for Oven-glazed Fruit Fritters
2432—Fritters “à la Grand-mère”
Spread upon a moistened tray a layer half inch thick of very reduced, stewed fruit. Cut it up according to fancy; dip the pieces in batter (No. 234, Batter for Oven-glazed Fruit Fritters), and fry them in plenty of hot fat.
On withdrawing the fritters from the fat, sprinkle them with icing sugar and set them to glaze in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2432, p. 719. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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