1102 Beignets à la Mathurine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare Chou Paste and mix in 30 g (1 oz) each of small dice of herrings in oil and sardines per 125 g ( oz) Chou Paste. Prepare and deep fry in the same way as for ordinary Beignets Soufflés.