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French Bances

(Confectionary.) - (The Lady's Own Cookery Book)







Take half a pint of water, a bit of lemon-peel, a piece of butter the

size of a walnut, and a little orange-flower water; boil them gently

three or four minutes; take out the lemon-peel, and add to it by degrees

half a pint of flour: keep it boiling and stirring until it is a stiff

paste; then take it off the fire, and put in six eggs, well beaten,

leaving out three whites. Beat all very well for at least half an hour,

till it is a stiff light paste; then take two pounds of hog's-lard; put

it in a stewpan; give it a boil up, and, if the bances are of a right

lightness, fry them; keep stirring them all the time till they are of a

proper brown. A large dish will take six or seven minutes boiling. When

done, put them in a dish to drain; keep them by the fire; strew sugar

over them; and, when you are going to fry them, drop them through the

handle of a key.











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