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Culinary Arts Institute
Marinade
1 tablespoon coarse salt
2 peppercorns
1 scallion or green onion, cut in pieces
2 parsley sprigs
1/8 teaspoon ground mace
1 teaspoon lime juice
4 drops Tabasco
1 cup all-purpose flour
1 tablespoon baking powder
2 1/2 cups water
1 egg yolk
1 cup chopped cooked calf's brains, chicken, turkey,
smoked herring, shrimp, lobster, or fish
2 egg whites, stiffly beaten
Peanut oil for frying, heated to 365°F
1. In a mortar, pound to a paste the salt, peppercorns,
scallion, parsley, mace, lime juice, and Tabasco.
2. Sift flour with baking powder into a bowl. Mix
in water, seasoning paste, egg yolk, and desired cooked
ingredient. Fold in beaten egg white.
3. Pour the batter by tablespoonfuls into the heated
fat, it will spread. Gather the batter with a circular
motion as it floats on top of the fat and looks like
a wafer. Fry until crisp, golden, and lacelike. Drain
on absorbent paper. Serve hot
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