Home › The Principles of Cookery › Veal Beignets

Veal Beignets

Cut some slices, about two inches square, from cold veal; season well with pepper and salt, and dip the pieces into batter; fry for two or three minutes in plenty of boiling fat to a golden brown. Have ready a hot dish with baked potatoes arranged neatly round, lay the beignets in the centre, and serve immediately.