Beignets Soufflés
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INGREDIENTS 1 cup milk
1/4 pound butter
1/2 teaspoon salt
4 tablespoons sugar
1-1/4 cups flour
6 whole eggs
1 teaspoon vanilla
Oil
Powdered sugar
Cold Vanilla Sauce 1 or Strawberry Sauce or strained apricot jamBoil 1 cup milk with 1/4 pound butter, 1/2 teaspoon salt, and 4 tablespoons sugar. When the milk rises in the pan and comes to a hard boil, remove from the heat.
Dump in 1-1/4 cups flour and beat until all the flour is absorbed. Turn the heat down and return the pan to the heat. Beat until the mixture leaves the spoon and no longer sticks to the pan. Place in a bowl.
Beat in 2 eggs until blended. Add 2 more eggs and beat again until blended. Add 2 more eggs and beat until well blended. Beat in 1 teaspoon vanilla. Beating throughout must be hard!
Divide the paste into individual pieces, each about the size of a fifty-cent piece. Place them in a frying basket and plunge them into hot oil, frying them until they are light brown. Serve them warm.
Just before serving, sprinkle with powdered sugar. Serve with Vanilla Sauce 1, Strawberry Sauce, or a strained apricot jam.
Makes 6 servings
NOTE: The fruit sauces are improved if they are stirred beforehand with 1/4 cup any preferred liqueur, such as anisette, brandy, or rum. This delicious French dessert is only found properly prepared in a very few of America's finest restaurants.