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DessertsOther Desserts pg 2 >  Fried Cream (1893)


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La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)


.--For five persons:


Flour.............3 tablespoonsful.

Sugar.............2 tablespoonsful.

Milk..............1 pint.

Lemon.............The yellow rind of 1.

Vanilla...........A little.

Fat...............Enough to fry.

--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'



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