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FRIED CREAM

La 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/


 

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