Poach eight fresh eggs then take them out and place in cold water until
cool; lay them for a quarter of an hour to marinade in a glass of white
wine with sweet herbs. Dry on a cloth and dip in a batter of flour mixed
with equal quantities of ale and water to the consistency of double
cream. Fry to light brown.
Apple Recipes
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment