FRIED CREAMLa Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
CREMES FRITTES.
FRIED CREAM.
PROPORTIONS.--For five persons:
Eggs.............5.
Flour.............3 tablespoonsful.
Sugar.............2 tablespoonsful.
Milk..............1 pint.
Lemon.............The yellow rind of 1.
Vanilla...........A little.
Fat...............Enough to fry.
PREPARATION.
1st.--Take 3 eggs, 3 tablespoonsful flour, 2 tablespoonsful sugar, the zest of a lemon, or some vanilla, mix all together.
2d. Add little by little and while beating, 1 pt. boiling milk, till you obtain a thick pap; allow it to cook for 10 minutes, always stirring.
3d. Pour this on a plate in a 1/2 inch layer and let it cool.
4th. Cut the cold pap in cakes, steep them in 2 beaten eggs, roll in bread crumbs and fry.
5th. Serve on a napkin, with granulated sugar.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
| 
