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CATEGORY CUISINE TAG YIELD
Eggs French Breads, Brunch, French 5 Servings

INGREDIENTS

ELAINE RADIS BGMB90B
6 T water
1 T Butter
6 T All-purpose flour
4 Eggs
1 t Vanilla
Confectioner's sugar

INSTRUCTIONS

These are as light as air.  Heat deep fat to 370 degrees. Combine
water, butter and flour in a saucepan and boil (stirring constantly)
over low heat for about 5 minutes. Remove pan from heat and beat in
one at a time, the eggs.  Beat the batter for about 3 minutes AFTER
each egg. Add the vanilla and drop the batter from a teaspoon into  the
hot fat. Cook until golden, drain and dust with the  confectioner's
sugar To be good these must be delicate in flavor,  therefore the
frying fat must be impeccable. If you fry in the usual  bland cooking
oil, heat it to 365-70 degrees and cook the batter  until almost
golden. If you use butter or part butter for frying,  start frying with
the fat at 330 degrees and let the heat rise over a  7 minute period to
360. Be sure to bring the heat of the fat DOWN to  330 again between
cookings.  SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and Marion
Rombauer  Becker;  published by BOBBS-MERRILL Company Inc.; 1964;
Library of  Congress #; 61-7902  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 154.9mg
Sodium: 57.9mg
Potassium: 67.3mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: <1g
Protein: 6g


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