Souffled Fritters with Lemon Peel or with Roasted Hazel-Nuts

(Beignets Souffles aux Zestes de Citron ou aux Noisettes Grillees).

With Lemon Peel.—Put into a small saucepan two gills of water, one ounce of butter, a pinch of sugar and a grain of salt. Stand the saucepan on the fire and remove it at the first boil, then incorporate four ounces of fine sifted flour, proceeding the same as for cream cake paste (No. 132). When the paste has become smooth beat it for a few moments on the fire to dry, then take it off and let cool partly. Then incorporate three whole eggs and two yolks, putting them in singly, also a little finely chopped lemon peel. The paste must be rather too hard than too soft. Have a deep pan; heat in it moderately some fine frying fat, half clarified butter and half lard; take it from the range to the side of the fire. Take up the paste in small quantities with a teaspoon and let it fall on a floured table; roll into balls and arrange each one as soon as done on a small smooth saucepan cover, then slip them into the hot fat, a few at a time. After the fritters are all in the fat bring the saucepan back to the hot fire so as to gradually increase the heat, being careful to toss the fritters continuously. When they are all of a fine color drain and roll each one in vanilla sugar and dress on a napkin.

With Roasted Hazel-nuts.—A pint of milk, quarter of a pound of butter, five eggs and four ounces of roasted hazel-nuts, pounded in a mortar with a little kirsch. Finish the same as the above.