Petits Fondeaus
Origin: London, England
Source: Anonymous, 1846
Ingredients
- rice flour or arrow root
- egg
- other fondu batter ingredients
Instructions
- Make a batter as you would for a fondu, but substitute rice flour or arrow root in place of potato flour.
- Add the egg in the same manner as for a fondu.
- Pour the mixture into small paper trays that are fringed around the top.
- Fill the trays or cases only halfway.