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The Jewish Manual: PETITS FONDEAUS

Skilled Chefs

The Jewish Manual: Vegetables and Sundries


Make a batter as for a fondu, but use rice flour or arrow root instead of potatoe flour; add the egg in the same manner as for a fondu, and pour the mixture into small paper trays fringed round the top. The mixture should only half fill the trays or cases.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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