2435—Fritters à la Suzon

Make a preparation of “rice for entremets,” and spread it in a thin layer upon a tray, to cool. Divide it up into discs three and a half inches in diameter; garnish the centre of these with a very stiff fruit salpicon; roll the discs into balls, so as to enclose the salpicon; dip these balls into thin batter, and fry them in plenty of hot fat.

Drain them; dish them on a napkin, and sprinkle them with icing sugar.