Marinades

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Webgal

Marinades

Post by Webgal » Sun Oct 07, 2007 12:43 pm

Culinary Arts Institute

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 unt
il crisp, golden, and lacelike. Drain on absorbent paper. Serve hot.

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