large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_3
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Into this batter I sometimes put a little chopped parsley, and the least bit of powdered thyme, or grated lemon peel, or nutmeg; this is, however, only a matter of taste. INTO THIS BATTER I SOMETIMES PUT A LITTLE CHOPPED PARSLEY AND THE LEAST BIT OF POWDERED THYME OR GRATED LEMON PEEL OR NUTMEG THIS IS HOWEVER ONLY A MATTER OF TASTE
u-feu_, before the vegetables, etc., go in, is quite as good as that from roast, treated in the same way. Frying in batter is very easy and excellent for some things, such as warming over meat, being far better than eggs and crumbs. Carême gives the following recipe, which is excellent: Three quarters of a pound of sifted flour, mixed with two ounces of butter melted in warm water; blow the butter off the water into the flour first, then enough of the water to make a _soft_ paste, which beat smooth, then more warm water till it is batter thick enough to mask the back of a spoon dipped into it, and salt to taste; add the _last thing_ the whites of two eggs well beaten. Another batter, called _à la Provençale_, is also exceedingly good, especially for articles a little dry in themselves, such as chickens to be warmed over, slices of cold veal, etc. Take same quantity of flour, two yolks of eggs, four tablespoonfuls of oil, mix with _cold_ water, and add whites of eggs and salt as before.  IT FAT SKIM FROM BOILED MEAT POTO FEU BEFORE THE VEGETABLES ET CETERA GO IN IS QUITE AS GOOD AS THAT FROM ROAST TREATED IN THE SAME WAY FRYING IN BATTER IS VERY EASY AND EXCELLENT FOR SOME THINGS SUCH AS WARMING OVER MEAT BEING FAR BETTER THAN EGGS AND CRUMBS CARAMAE GIVES THE FOLLOWING RECIPE WHICH IS EXCELLENT THREE QUARTERS OF A POUND OF SIFTED FLOUR MIXED WITH TWO OUNCES OF BUTTER MELTED IN WARM WATER BLOW THE BUTTER OFF THE WATER INTO THE FLOUR FIRST THEN ENOUGH OF THE WATER TO MAKE A SOFT PASTE WHICH BEAT SMOOTH THEN MORE WARM WATER TILL IT IS BATTER THICK ENOUGH TO MASK THE BACK OF A SPOON DIPPED INTO IT AND SALT TO TASTE ADD THE LAST THING THE WHITES OF TWO EGGS WELL BEATEN ANOTHER BATTER CALLED ALLA PROVEN SALE IS EXCEEDINGLY GOOD ESPECIALLY FOR ARTICLES A LITTLE DRY IN THEMSELVES SUCH AS CHICKENS TO BE WARMED OVER SLICES OF COLD VEAL ET CETERA TAKE SOME QUANTITY OF FLOUR TWO YOLKS OF EGG FOUR TABLESPOONFULS OF OIL MIX WITH COLD WATER AND ADD WHITES OF EGGS AND SALT AS BEFORE
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