Chapter XX · Entremets (Sweets) · No. 2430
2430—Fritters “à la Bourgeoise”
Cut a stale brioche crown into slices, one-third inch thick, and dip these into fresh, sugared cream, flavoured according to fancy. Drain them; dry them slightly; dip them into thin batter, and fry them in very hot fat.
Drain them; sprinkle them with sugar, and dish them on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2430, p. 719. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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