Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 234
234—Batter for Oven-glazed Fruit Fritters
Mix one lb. of flour with two tablespoonfuls of oil, a grain of salt, two eggs (added one after the other), the necessary quantity of water, and one oz. of sugar. Keep this preparation in a lukewarm place to let it ferment, and stir it with a wooden spoon before using it to immerse the solids.
Remarks.—Batter for fruit fritters may contain a few tablespoonfuls of brandy, in which case an equal quantity of the water must be suppressed.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 234, p. 96. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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