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Beignets Fourres with Cream

Prepare a pate-a-choux. Mix in. a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a teaspoon drop in the paste in walnut-like bits and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with the skimmer once in a while. Remove, thoroughly drain on a towel, then with the aid of a small knife make a small aperture in each. Beat up one and a half gills cream with a whisk to a thick froth, add one ounce sugar, a teaspoon vanilla essence and mix well. Make a cornet with a piece of white paper, drop the cream into the cornet, cut off a very small piece of the paper at bottom of cornet, then fill the beignets with the cream, dress on a dish with a napkin, sprinkle a little powdered sugar over and serve.