Chapter XX · Entremets (Sweets) · No. 2433
Built upon: No. 2378Lady’s-finger Biscuit PasteNo. 174Anglaise (for Egg-and-bread-crumbing)
2433—Regina Fritters
Shape some lady’s-finger biscuits (preparation No. 2378, Lady’s-finger Biscuit Paste) into large half-balls, one and a half inch in diameter; bake these in a moderate oven and cool them. Then hollow out these half-balls; garnish them with apricot or some other jam; join them in couples, and dip them so as to thoroughly soak them in some fresh cream flavoured with maraschino.
Drain them; treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with very fine bread-crumbs, 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. 2433, p. 719. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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