Beignets Soufflés (Maria Teresa Faria de Freitas)
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2 oz butter½ pint water 3 eggs
| 1 dsp sugar5 oz flour ½ tsp vanilla essence | |
- Dry the flour in a warm oven then pass it through a hair sieve.
- Put butter and water into a saucepan and bring to boiling point.
- Shake in all the flour and stir quickly until the mixture leaves the sides of the pan.
- Remove from fire and add sugar and essence.
- Cool and then beat in the eggs one by one until the mixture is smooth.
- Have ready a pan of clean fat which is just beginning to smoke – drop the mixture into it from a dessertspoon.
- Fry rather slowly till a golden brown and feeling very light.
- Strain on paper and drench with icing sugar.
- Hand separate by wine, jam or chocolate sauce.
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