4087 Beignets de Crosnes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.