SC - Frittours
Yeldham, Caroline S
csy20688 at GlaxoWellcome.co.uk
Thu May 14 05:36:29 PDT 1998
Sorry, I meant 'how were they served in period - ie under period
conditions', not how to serve large quantities today!
Caroline
> -----Original Message-----
> From: Robyn Probert [SMTP:robyn.probert at lawpoint.com.au]
> Sent: Thursday, May 14, 1998 10:57 AM
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Frittours
>
> At 08:50 AM 12/05/98 EDT, Ras wrote:
>
> ><< However, I am puzzled by fritters, which are a common recipe ->>
> >
> >Common? Please share sourses and/or recipes, please. :-)
>
> The Original Mediterranean Cuisine has recipies for Cheese fritters, Onion
> and herb fritters, Pancetta dn herb fritters, The Emperor's fritters
> (ricotta and pine nuts), Apple fritters and Rice frtters.
>
> I've tried the last three, all of which were good.
>
> Kiriel's make in advance and reheat system is the only way to serve large
> numbers, but I reheat in a high oven, rather than a microwave which can
> toughen the texture. If you have access to a professional kitchen (ho ho),
> I'd undercook, then use the deep fryer to reheat and recrisp.
>
> Rowan
> -----------------------------------------------------------------
> Robyn Probert
> Customer Service Manager Phone +61 2 9239 4999
> Services Development Manager Fax +61 2 9221 8671
> Lawpoint Pty Limited Sydney NSW Australia
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