Fritot à l’Armagnac

Method

Take half a pound of cooked white meat, four boned and well washed anchovies, three hard boiled yolks of egg, two ounces of grated Parmesan cheese, pinch of salt and cayenne pepper, and one tablespoonful of thick Bechamel sauce; pound these all together till the whole is perfectly smooth, then rub it through a wire sieve, and mix into this Purée two ounces of freshly-made white breadcrumbs, a teaspoonful of chopped parsley, one very finely minced eschalot, two whole raw eggs, and one ounce of warm butter; divide it into portions about the size of a chestnut, roll these into ball or cylinder shapes, dip them into fine flour, and then into raw white of egg, and afterwards into frying batter, and fry in clean boiling fat till a pretty golden colour, which will take four or five minutes. Dish up on a dish-paper, garnish with fried parsley, and hand Parmesan sauce in a sauceboat.

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