Fontage Croustades a la Flavignan

Into a vessel put four ounces of sifted flour, two or three egg-yolks, a little salt, and four tablespoonfuls of olive oil; mix all well together with a gill and a half of tepid water, adding a little beer or a little compressed yeast the size of a three-eights of an inch ball, diluting it in a little luke warm water. Cover the vessel and place it in a mild temperature of eighty degrees for about two hours. Heat some lard on the fire, place in it a fontage iron (Fig. 174). As soon as the iron is hot, dip it almost entirely in the paste, take it out at once and plunge it into the hot frying fat and keep it there until the paste is cooked and can be detached from the iron, then remove and invert it on a grate to keep warm, while continuing the operation until a sufficient number are prepared, and just when serving fill them with a Flavignan salpicon (No. 744).