For in the 1800s and early 1900s, the chefs then didn't have the appliances or conveniences of modern day cooking. So it's a pleasant challenge for me, to replicate their techniques.
Pets de Nonne
½ c. butter
1 c. water
¼ tsp. salt
1 c. flour
Oil for deep frying
3 tbsp. powdered sugar
In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.
Heat the oil to 375. Fry mounded teaspoons of dough, several at a time, for about 6 minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the powdered sugar.
This pets de nonne recipe makes 28 to 32 fritters.