1096 Beignets à la Bénédictine

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Prepare a mixture made from two-thirds Brandade de Morue and one-third potato purée. Divide into pieces the size of a walnut and flatten to an oval shape. Dip in light frying batter at the last minute and deep fry in very hot fat. Se