Joan Robins and Philip Harben show how to fry in the same fat doughnuts, fish in batter, chips, waffles, onions, and beignets souffles.
Recipe of the week:
Beignets Souffles
2 1/2 oz. flour
1 pint water
2 oz. margarine
2 eggs
1 oz. fine sugar
Melt the fat in the saucepan. Add the water and bring to the boil. Remove the saucepan from the heat and beat in the sifted flour. Add the eggs one at a time, beating well into the mixture. Finally add sugar and flavouring. Put spoonfuls in the hot fat and cook till golden brown. Serve dusted with sugar and with jam sauce.
Joan Robins