Beignets de Feuilles de Bourrache de Paulreboux

Some years ago, I was given a collection of French cookbooks by a dear couple that I met by chance in a quiet street in Hyeres on the Mediterranean coast. Among the books was a yellowed copy dating from 1927 of Plats Nouveaux by Paul Reboux whose recipes are deliciously unusual.

Borage fritters are an old Burgundian delicacy. Reboux includes this recipe: ‘Steep the leaves in brandy for an hour and drain them well. Fill each with a little frangipane cream and roll them up. Dip