Reference > Farmer's Cookbook > ENTRÉES > Coffee Fritters, Coffee Cream Sauce
  Chocolate Fritters with Vanilla Sauce Sponge Fritters  
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Coffee Fritters, Coffee Cream Sauce

Cut stale bread in one-half inch slices, remove crusts, and cut slices in one-half inch strips. Mix three-fourths cup coffee infusion, two tablespoons sugar, one-fourth cup teaspoon salt, one egg slightly beaten, and one-fourth cup cream. Dip bread in mixture, crumbs, egg, and crumbs again. Fry in deep fat and drain. Serve with

Coffee Cream Sauce. Beat yolks three eggs slightly, add four tablespoons sugar and one-eighth teaspoon salt, then add gradually one cup coffee infusion. Cook in double boiler until mixture thickens. Cool, and fold in one-third cup heavy cream beaten until stiff.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chocolate Fritters with Vanilla Sauce Sponge Fritters  
 
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