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Show Sweets for the Sweet By Nicolas Soyer, Chef cf Brooks' Club, London. Beignets a la Portugaise: Wash well Blx ounces of Caroline rice, place it in a clean stew pan, adding four ounces of powdered sugar, two ounces of butter, but-ter, half a stick of cinnamon and a Btrip of lemon peel or a very little grated rind of lemon. Allow the butter but-ter to melt, shaking the pan to avoid burning, then add a pint of milk. Cover closely and bring gently to the boil. Then draw the pan to the side of the Are and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be perfectly tender. Withdraw the pan from the fire and allow the mixture to cool a little. Then add the well-beaten yolks ,of three eggs and the whites, whisked to a firm froth with a tiny pinch of salt and a little lemon juice. Mix lightly, but very thoroughly, and then form Into balls about the size of a small tangerine. Make -an aperture In each as carefully as possible, and insert a small spoonful spoon-ful of either apricot jam or marmalade In the middle. Close up neatly, then dip in egg and breadcrumbs. Have ready a well-greased bag, put In the beignets. and cook for fifteen minutes. Take out and serve at once. (Copyright. 1911, by Sturgis & Walton CompaiyJ |
