CI.— Egg Fritters
From A Lenten cookery book (1876).
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A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut each (half-boiled) egg in two ;
- take out the yolk, and chop it up, with a bit of sardine, and a little pepper.
- Fill up the whites with this, put into batter, and fry.
- CII.
- — Eggs a la Campagnarde.
- Take four or six eggs, according to what is wanted, beat them well, and mix in a stewpan with an ounce of butter, a little cream, pepper, salt, and sugar.
- Have ready some boiled vegetables, (peas, asparagus, or French beans, chopped not very small,) some chopped parsley and herbs, and stir these in with the eggs.
- A tarragon leaf, or small shalot, some fennel, a truffle or a little celery may be substituted when convenient.
- The whole should be served on hot toast.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon