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.