Home › Recipes › Fried Puff Borders

Fried Puff Borders

For individual entrees. Suitable to serve instead of Yorkshire pudding with any roasted or braised meat having a brown gravy.

Make either the corn starch fritter paste or the queen fritter paste next following. Put it in the lady-finger sack and press out in piping smaller than a little finger, on to a greased tin lid or a baking pan of small size. Form the piping into oval rings the size required for your individual dishes. When the frying fat is ready, turn the lid upside down with the rings on it and dip them in the fat. They will immediately slip off and retain their shape while frying, but puff considerably. Where many are wanted at once, a baking pan does best to fry in, a smaller sized tin pan that will go down in it being used to make the shapes on. Instead of forcing sack and tube, a half sheet of stiff paper, made into a cornet, pinned, and the point cut off, will do. Serve hot, with the meat in the centre and gravy in the dish. The two following are the kinds that they made so elegantly at Long Branch. Beignet is the French word for fritter. Souffle is puff. Souffle is puffed. Perhaps puffed fritter would be better English than puff fritter, but common usage seems to sanction the latter.