4087 Beignets de Crosnes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the artichokes in salted water keeping them firm. Drain well, mix with sufficient very well reduced Sauce Allemande, spread on a buttered tray and allow to cool.

Take spoonfuls of this mixture, dip in frying batter and deep fry in hot fat. Serve arranged on a serviette on a dish garnished with fried parsley.