Restaurant Recipes

Tip-Top Inn Pineapple Fritters
with Chantilly Sauce

No Photo

Yield: about 20 servings

Ingredients

Pineapple Fritters

  • 2 2/3 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 2 eggs, well beaten
  • 1 (16 ounce) can crushed pineapple, drained

Chantilly Sauce

  • 4 egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1 cup cream

Instructions

Pineapple Fritters

  1. Mix and sift dry ingredients, add milk gradually, and eggs. Add drained pineapple to batter. Fry until light brown. Serve with Chantilly Sauce

Chantilly Sauce

  1. Beat together all ingredients except the cream until very thick. Add cream, beaten stiff.
  2. Chill.

Attribution

Posted by Lorraine38 at Recipe Goldmine on 10/20/2001, 8:49 am.

Source: Old-Time New England Cookbook, Duncan MacDonald and Robb Sagendorph - Tip-Top Inn, Shrewsbury, Vermont


God's Rainbow - Noahic Covenant