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Cakes and Pastry: Beignets
Beignets d'abricots à la Chartres are apricot fritters. d'abricots à l'eau de vie-sandwiches of bread dipped in brandy and half apricots, fried in batter. de pêches à la royale-peach fritters. de pêches au vin du Rhin-half peaches soaked in Rhine wine, etc., and fried; served in a syrup of the wine with the kernels. de brugnons-nectarine fritters. de pommes à la d'Orléans-apple fritters. de pommes à la Bavarie-apples soaked in brandy, etc., floured and fried. de poires-pear fritters. de fraises à la Dauphine-strawberry fritters. de groseilles à la Dauphine-currant fritters. d'ananas-pineapple fritters. d'oranges-orange fritters. de fleurs de sureau fritters of sprigs of elder flowers. à la crème are custard fritters. aux confitures-small sandwiches of cake and jam, dipped in batter with wine, and fried. au riz-round or oval pieces of a paste of ground rice with milk, eggs, etc., breadcrumbed and fried.
ENTREMETS.
Beignets à la bonne femme-small fried balls of a paste of butter, sugar, eggs, etc. à la Chantilly are made of a batter of flour, eggs, cream cheese, wine, etc. de Cintra-thin round slices of cake soaked in cream, etc., floured and fried. à l'Allemande-small round sandwiches of brioche paste and preserve, fried. à la Prussienne are the same made of puff paste, with apple marmalade. à l'Espagnole-small pieces of crumb of French roll soaked in cream, etc., and fried. à la Portugaise-balls of a paste of rice, milk, sugar, eggs, etc., with marmalade in the centre; breadcrumbed and fried. en surprise-apples with the stalks left on, soaked in brandy, etc., filled with apricot jam, dipped in batter and fried. à la Saint-Denys-cherries stuck on strips of angelica, dipped in batter and fried.
Beignets soufflés à la vanille are small fried balls of light "choux" paste flavoured with vanilla; aux fleurs d'oranger, they are flavoured with orange-flower water. aux confitures are served with preserve; à la crème—with cream; au chocolat—with chocolate sauce.
Crêpes are pancakes. aux confitures are spread with preserve and rolled. au riz are made of rice with sugar, cream, eggs, etc.
Crêpes à la Française are folded over preserve.
They are sometimes baked, and served in a pile, with layers of jam between them. à la Bengale are rice pancakes folded over preserve.