Brioche Fritters

Fritters, 4½ to 5 minutes; cannelons, 5 to 6 minutes.

Method

The brioche-paste, * when good, makes very superior cannelons and fritters it is, we should say, better in this form than in that of the bun or cake, in which it is seen so commonly abroad. Make it, for the fritters, into very small balls: roll them quite thin, put a teaspoonful or less of rich preserve into each, moisten the edges and fold the paste together securely, or with a small tin shape cut as many rounds of the brioche as are wanted, place some preserve in the centre of one half of these, moisten the edges, lay the remainder lightly over them, press them carefully together and restore them to a good form with the tin-cutter, by trimming them with it to their original size; glide them gently into a pan of boiling lard, and fry them from four and a half to five minutes. Serve them very hot, crisp, and dry, piled on a folded napkin. The cannelons are made like those of paste, and are very good. They are sometimes filled with lemon-cheesecake mixture, or with Madame Werner's

* For this see.

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